Lamb stew with artichoke and peas
A colourful lamb stew packed full of big flavours.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Cooking tools:
- Slow cooker
- Skillet
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Wooden spoon
- Paper towel
- Freezer-proof container
- Freezer
- Refrigerator
- Serving bowl
Ingredients
- 1 1/2 kilograms lamb shoulder chops
- 2 tablespoons plain (all-purpose) flour
- 2 tablespoons olive oil
- 12 fresh sage leaves
- 1 brown onion (200g), chopped coarsely
- 2 sticks celery (300g), trimmed, chopped coarsely
- 1 carrot (180g), chopped coarsely
- 4 cloves garlic, chopped finely
- 1/2 cup (125ml) dry white wine
- 1/2 cup (375ml) chicken stock
- 1 tablespoon coarsely chopped fresh sage
- 1/2 cup (60g) frozen peas
- 360 grams small fresh globe artichokes, trimmed, halved, centre chokes removed
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