Lamb Stew with Leeks and Baby Artichokes Recipe
Lamb shoulder is meltingly tender here, and a natural partner for earthy-sweet artichokes.
Keywords
- stew
- lamb shoulder
- parsley
- garlic
- lemon
- leek
- onion
- thyme
- artichoke
- main
- dinner
- gluten free
- dairy free
- nut free
- one-pot meals
- weeknight meals
- simmer
- spring
- bon appétit
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Ingredients
- 3 1/2 pounds 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 tablespoon finely grated lemon peel
- 3 tablespoons 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 teaspoon dried thyme
- 1 1/2 cups (or more) low-salt chicken broth
- 1/2 lemon
- 18 baby artichokes (about 1 3/4 pounds)
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