Cook Time
1h 5 min
Yields
8 servings
Succulent lamb in a thin beef stock with crumbled feta cheese and herbs.
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ingredients
3
lb(s) boneless lamb, shoulder
3
Tbsp olive oil
3
onion, sliced
6
cloves garlic, minced
2
Tbsp dried oregano
1
Tbsp grated lemon, rind
1
pinch allspice
1
pinch cinnamon
2
cup beef, stock
¼
cup tomato, paste
1
can artichoke, hearts, drained and quartered
¼
tsp salt
¼
cup crumbled feta cheese
2
Tbsp chopped fresh parsley
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directions
Step 1
Trim any fat from lamb; cut into 1-inch (2.5 cm) cubes.
Step 2
In Dutch oven, heat half of the oil over high heat; brown lamb all over, in batches. Transfer to plate.
Step 3
Reduce heat to medium; add remaining oil to pan.
Step 4
Add onions, garlic, oregano, lemon rind, allspice and cinnamon; cook for 5 minutes or until softened.
Step 5
Add beef stock and tomato paste; bring to boil.
Step 6
Return lamb and any accumulated juices to saucepan.
Step 7
Cover and simmer for 45 minutes.
Step 8
Add artichokes and salt; cook for about 15 minutes or until lamb is very tender.
Step 9
Serve sprinkled with feta and parsley.