Roman-Style Lamb and Artichoke Stew
A flavorful and tender lamb stew, characteristic of Romanian cuisine, featuring tender lamb shoulder slow-cooked with artichoke hearts, garlic, and aromatic herbs. This dish offers a delightful balance of savory and herbaceous notes, perfect for a comforting meal.
🧂 Ingredients
- 1 kg Lamb shoulder, cubed
- 3 tbsp Olive oil
- 2 Large onions, chopped
- 6 Garlic cloves, finely chopped
- 4 Fresh thyme sprigs
- 2 Fresh rosemary sprigs
- 750 ml Lamb stock or beef stock
- 400 g can Canned artichoke hearts, drained and quartered
- to taste Salt and freshly ground black pepper
- 2 tbsp Fresh parsley, chopped (for garnish)
👨🍳 Instructions
- 1
Heat olive oil in a large, heavy-based casserole or Dutch oven over medium-high heat. Season the lamb cubes generously with salt and pepper. Brown the lamb in batches until golden on all sides. Remove lamb from the pot and set aside.
💡 Tip: Browning the lamb in batches prevents overcrowding, ensuring a good sear and flavor development. - 2
Add the chopped onions to the pot and cook, stirring occasionally, until softened and lightly golden, about 5-7 minutes. Add the finely chopped garlic, thyme, and rosemary, and cook for another minute until fragrant.
💡 Tip: Sautéing the aromatics releases their flavors and forms a savory base for the stew. - 3
Return the browned lamb to the pot. Pour in the lamb or beef stock, scraping up any browned bits from the bottom of the pot. Bring the liquid to a simmer.
💡 Tip: Deglazing the pot with stock captures all the flavorful fond left from browning the meat. - 4
Cover the pot and reduce the heat to low. Simmer gently for 1 hour and 30 minutes, or until the lamb is becoming tender. Stir occasionally.
💡 Tip: Slow, gentle simmering is crucial for tenderizing the lamb. - 5
Add the quartered artichoke hearts to the stew. Continue to simmer, covered, for another 45 minutes to 1 hour, or until the lamb is very tender and the sauce has slightly thickened.
💡 Tip: Adding artichokes later prevents them from becoming too mushy. - 6
Remove the thyme and rosemary sprigs. Taste and adjust seasoning with salt and pepper as needed. Stir in fresh chopped parsley just before serving.
💡 Tip: Fresh herbs added at the end brighten the flavors of the stew. - 7
Serve hot, traditionally with mămăligă (polenta) or crusty bread to soak up the delicious sauce.
💡 Tip: This stew pairs well with a robust red wine.
💡 Pro Tips
- ✓For a deeper flavor, you can marinate the lamb in olive oil, garlic, and herbs overnight.
- ✓If the sauce is too thin, you can thicken it by simmering uncovered for the last 15-20 minutes, or by creating a slurry of cornstarch and water.
- ✓Use good quality canned artichoke hearts for the best flavor and texture.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a splash of white wine along with the stock for added complexity.
- Incorporate other root vegetables like carrots or parsnips during the last hour of cooking.
- For a richer dish, stir in a tablespoon of tomato paste with the garlic and herbs.