Lamb Stew with White Beans and Artichokes

Lamb Stew with White Beans and Artichokes
Photo by James Carrier


  • 1 tablespoon olive oil
  • ½ cup pitted kalamata olives
  • 2 tablespoons chopped fresh thyme
  • 2 pounds fat-trimmed boned lamb shoulder or other stewing cut, rinsed and cut into 1 1/2-inch chunks
  • 2 pounds baby artichokes (about 3 in. long)
  • ¾ cup dried tomatoes
  • 2 cans (15 oz. each) cannellini (white) beans, drained and rinsed
  • + 5 more ingredients
    • ¼ teaspoon each salt and pepper
    • ¼ cup chopped parsley
    • 4 cloves garlic, peeled and minced
    • 1 cup dry white wine
    • 1 can (14 oz.) fat-skimmed chicken broth

1. Heat oil in a 5- to 6-quart pan over medium-high heat. Add lamb and stir occasionally until browned, about 10 minutes. Add garlic and cook until fragrant, 1 minute longer. 2. Add broth, wine, tomatoes, salt, and pepper, and bring to a boil. Lower heat to maintain a simmer; cover and cook until...

View full recipe at My Recipes


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