Lamb Stew with Artichokes, Olives & Mint
Recipe type: Entree, Main, Meat, Stew
Cuisine: Italian, Winter, Spring
Prep time: 
Cook time: 
Total time: 
Serves: 4
This lamb and artichoke soup is perfect for a late winter dinner when you’re starting to think spring but still experiencing the realities of winter!
  • 2 # Lamb Shoulder, trimmed of fat and cut into 1-2 in. chunks (if you’re buying lamb shoulder that your butcher has already cut up, 1 ½ # should do)
  • 2-3 Tbsp. Olive Oil, divided
  • 1 Onion, diced
  • 2 cloves Garlic, minced
  • 1 14oz. can Plum Tomatoes, crushed
  • ½ c. Dry White Wine
  • 1 c. Chicken Stock
  • ½ c. Picholine Olives, pitted and torn in half
  • 1 14 oz. can Baby Artichokes, rinsed and cut in half
  • about ¼ c. julienned Fresh Mint Leaves
  1. Season the lamb with kosher salt. Heat about 1 Tbsp. of olive oil in a Dutch oven over medium-high heat and add half of the lamb. Brown the meat on all sides, 6-8 minutes total. Transfer to a plate or bowl, add a little more oil to the pan, if necessary, and brown the remaining lamb. Transfer the second batch of lamb to the plate or bowl.
  2. If excess fat or liquid from the lamb remains in the Dutch oven, drain it off and add another Tbsp. of oil. Place the pot over medium-high heat, add the onion, along with a pinch of salt, and sauté until the onion becomes translucent, about 3 minutes. Add the garlic and continue to sauté for a minute or 2 until the garlic is fragrant. Add the wine; bring to a boil and allow most of it to cook off, 1-2 minutes. Now add the crushed tomatoes, olives, meat and any juices that may have accumulated, and stock. Bring the liquid to a boil, then reduce to a simmer. Simmer, partially covered, until the meat is quite tender, about 2 ½ hours. During the final 15 minutes of cooking, stir in the artichoke halves, and taste, adjusting the seasoning as needed.
  3. To serve, divide the stew between warm bowls and garnish with the fresh mint. The stew can be served on its own with a good piece of bread to mop up the juices or over polenta, couscous, potatoes...
Recipe by strawberryplum at