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Lamb Stew with Leeks and Baby Artichokes Recipe

Lamb Stew with Leeks and Baby Artichokes Recipe

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Lamb Stew with Leeks and Baby Artichokes

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Ingredients

Count

Nutrition

174

Calories

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Ingredients:

Serving

3 1/2 lb boneless lamb shoulder meat, trimmed of excess fat, cut into 2-inch pieces
1 1/4 cups chopped fresh italian parsley
3 garlic cloves, minced
1 tbsp finely grated lemon peel
3 tbsp olive oil
2 large leeks (white and pale green parts only), thinly sliced (about 2 1/2 cups)
1 large onion, thinly sliced
3/4 tsp dried thyme
1 1/2 cups (or more) low-salt chicken broth
1/2 lemon
18 baby artichokes (about 1 3/4 lb)

Directions:

Place trimmed lamb in large bowl; sprinkle generously with salt and pepper. Cover and let stand at room temperature 30 minutes.
Combine 1 cup chopped parsley, minced garlic, and grated lemon peel in small bowl. Reserve remaining 1/4 cup parsley for garnish.
Heat oil in heavy large pot over high heat. Working in batches, add lamb and cook until well browned on all sides, about 7 minutes per batch. Transfer lamb to medium bowl. Add leeks and onion to drippings in pot and sauté until softened, about 7 minutes. Add chopped parsley mixture and thyme; stir 30 seconds. Return lamb and any accumulated juices to pot. Add 1 1/2 cups broth and bring to boil. Reduce heat to medium-low; cover and simmer until lamb is very tender, about 1 1/2 hours.
Lamb stew can be prepared 1 day ahead of serving. Cool slightly. Refrigerate stew uncovered until cold, then cover and keep refrigerated. Bring lamb stew to simmer before continuing with recipe.
Fill medium bowl with cold water. Squeeze juice from lemon half into water; add squeezed lemon half. Break off tough outer leaves from 1 artichoke where leaves break naturally, stopping when first yellow leaves are reached. Cut off stem and top 1/2 inch from artichoke, then cut artichoke in half lengthwise and drop into lemon water. Repeat with remaining artichokes.
Drain artichokes and add to lamb stew. Bring to boil. Reduce heat to medium-low; cover and simmer until artichokes are tender, adding more broth by 1/4 cupfuls if stew is dry, about 25 minutes. Season stew to taste with salt and pepper. Transfer to bowl; sprinkle lamb stew with reserved 1/4 cup chopped parsley and serve with Mock Risotto alongside.
Test-kitchen tip: To save time, have the butcher trim the excess fat from the lamb shoulder and cut the meat into two-inch pieces.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	174.37 Kcal (730 kJ)
Calories from fat	71.09 Kcal
		% Daily Value*
Total Fat	7.9g	12%
Cholesterol	0.75mg	0%
Sodium	285.23mg	12%
Potassium	677.2mg	14%
Total Carbs	23.91g	8%
Sugars	4.13g	17%
Dietary Fiber	8.56g	34%
Protein	6g	12%
Vitamin C	43.1mg	72%
Iron	3.1mg	17%
Calcium	110.8mg	11%

Amount Per 100 g
Calories	62.17 Kcal (260 kJ)
Calories from fat	25.35 Kcal
		% Daily Value*
Total Fat	2.82g	12%
Cholesterol	0.27mg	0%
Sodium	101.7mg	12%
Potassium	241.46mg	14%
Total Carbs	8.53g	8%
Sugars	1.47g	17%
Dietary Fiber	3.05g	34%
Protein	2.14g	12%
Vitamin C	15.4mg	72%
Iron	1.1mg	17%
Calcium	39.5mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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