Lamb with Artichokes and Dill – La Classe de Cuisine

Ingredients

• 1.25 kg (2 3/4 lb) lamb shoulder trimmed and cut into pieces
• 2 Tbsp olive oil
• 1 big onion, chopped
• 3 carrots, peeled and cubed
• 1 Tbsp plain flour
• 120 ml (1/2 cup) dry white wine
• 800 ml (2 cups) hot vegetable stock
• juice of one lemon
• 240 g (1 cup) artichoke hearts quartered
• bunch of dill