👨‍🍳 Instruktioner

1. 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.

   💡 Proffstips: Browning the lamb in batches prevents overcrowding, ensuring a good sear and flavor development.
2. 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.

   💡 Proffstips: Sautéing the aromatics releases their flavors and forms a savory base for the stew.
3. 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.

   💡 Proffstips: Deglazing the pot with stock captures all the flavorful fond left from browning the meat.
4. 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.

   💡 Proffstips: Slow, gentle simmering is crucial for tenderizing the lamb.
5. 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.

   💡 Proffstips: Adding artichokes later prevents them from becoming too mushy.
6. 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.

   💡 Proffstips: Fresh herbs added at the end brighten the flavors of the stew.
7. 7

   Serve hot, traditionally with mămăligă (polenta) or crusty bread to soak up the delicious sauce.

   💡 Proffstips: This stew pairs well with a robust red wine.