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Tuscan Lamb and Artichoke Stew
Serves 6
Time 1 hr 45 min
This traditional peasant dish is popular in northern Italy in the spring, where it's a favorite Italian Easter recipe, when lamb is at its most tender. Serve over polenta, rice or couscous along with a fresh green salad. If you prefer, use 1 cup chicken broth in place of the wine in this recipe.
Special Diets:
Ingredients
- 2 tablespoons canola oil
- 1 large leek, chopped
- 2 cloves garlic, chopped
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh sage
- 1 teaspoon crushed red chile flakes
- 1 celery stalk, chopped
- 3 tablespoons chopped prosciutto
- 2 pounds lamb top sirloin stew meat, cut into 1-inch pieces
- 1 cup dry white wine
- 4 cups low-sodium chicken broth
- 3 tablespoons tomato paste
- 2 (14.0-ounce) cans water-packed artichoke hearts, drained
- 1 lemon, zest of
- 1/2 cup lemon juice, strained
- Salt and pepper, to taste
- 1/2 cup coarsely chopped fresh flat-leaf parsley
- 1 teaspoon extra-virgin olive oil
Method
Heat canola oil in a heavy saucepan or Dutch oven over medium heat.
Add leeks and cook, stirring often, until tender, about 15 minutes.
Add garlic, rosemary, sage, pepper flakes, celery and prosciutto and cook for 5 minutes more, or until soft.
Add lamb and cook, stirring occasionally, until browned.
Add wine, increase heat to high and cook for about 5 minutes.
Add broth and tomato paste and stir well.
Continue cooking at a simmer over a low flame for 45 minutes, or until lamb is tender.
Add artichoke hearts and cook for 5 minutes.
Stir in zest, lemon juice, salt and pepper, then sprinkle parsley over the top of the stew and drizzle with olive oil.
Stir well, then serve.
Nutritional Info:
Per serving: 430 calories (150 from fat), 17g total fat, 4.5g saturated fat, 110mg cholesterol, 1910mg sodium, 28g carbohydrates (7g dietary fiber, 3g sugar), 41g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 2 tablespoons canola oil
- 1 large leek, chopped
- 2 cloves garlic, chopped
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh sage
- 1 teaspoon crushed red chile flakes
- 1 celery stalk, chopped
- 3 tablespoons chopped prosciutto
- 2 pounds lamb top sirloin stew meat, cut into 1-inch pieces
- 1 cup dry white wine
- 4 cups low-sodium chicken broth
- 3 tablespoons tomato paste
- 2 (14.0-ounce) cans water-packed artichoke hearts, drained
- 1 lemon, zest of
- 1/2 cup lemon juice, strained
- Salt and pepper, to taste
- 1/2 cup coarsely chopped fresh flat-leaf parsley
- 1 teaspoon extra-virgin olive oil