This hearty stew combines classic Greek flavours, such as oregano, lemon, cinnamon, artichokes and feta cheese, and makes company fare out of lamb shoulder. Best of all, it can be made ahead of time and leave you to fuss-free entertaining.
Ingredients
- 3 lb (1.5 kg) boneless lamb shoulder
- 1 tbsp (15 mL) extra-virgin olive oil
- 3 onions, sliced
- 6 cloves garlic, minced
- 1 tbsp (15 mL) dried oregano
- 1 tbsp (15 mL) grated lemon rind
- 1/4 tsp (1 mL) salt
- Pinch each allspice and cinnamon
- 2 tbsp (25 mL) all-purpose flour
- 2 cups (500 mL) beef stock
- 1/4 cup (50 mL) tomato paste
- 1 can (398 mL) artichoke hearts, drained and quartered
- 1/2 cup (125 mL) crumbled feta cheese
- 2 tbsp (25 mL) chopped fresh parsley
Steps
- Trim fat from lamb; cut into 1-inch (2.5 cm) cubes. In shallow Dutch oven, heat oil over medium-high heat; brown lamb, in batches. Transfer to plate.
- Drain any fat from pan. Add onions, garlic, oregano, lemon rind, salt, allspice and cinnamon; cook over medium heat, stirring occasionally, until onions are softened, about 5 minutes.
- Sprinkle with flour; cook, stirring, for 1 minute. Add beef stock and tomato paste; bring to boil, stirring and scraping up any brown bits from bottom of pan.
- Return lamb and any accumulated juices to pan; cover and simmer until lamb is tender, about 45 minutes. Add artichokes and heat through, about 15 minutes. (Make-ahead: Let cool for 30 minutes. Transfer to airtight container; refrigerate, uncovered, until cold. Cover and refrigerate for up to 2 days or freeze for up to 2 weeks.) Serve sprinkled with feta cheese and parsley.
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Slow Cooker variation:
Follow first 3 paragraphs, reducing stock to 1-1/2 cups (375 mL). Transfer to slow cooker. Cover and cook on low for 6 to 8 hours or on high for 4 to 6 hours or until lamb is tender. Stir in artichokes and heat through. Serve sprinkled with feta cheese and parsley.
