Crock Pot Greek Lamb Artichoke Onion Stew

Experience a taste of the Mediterranean with this hearty and aromatic Crock Pot Greek Lamb Artichoke Onion Stew. Tender chunks of seared boneless lamb shoulder are slow-cooked to perfection with vibrant artichoke hearts, sweet onions, and a medley of bold Greek-inspired flavors, including oregano, cinnamon, and cumin. A splash of white wine and bright lemon juice elevate the savory broth, while a final garnish of fresh parsley brings a pop of freshness to every bowl. Perfect for cozy dinners or entertaining guests, this easy slow-cooked lamb stew pairs beautifully with crusty bread or a side of rice. With minimal prep and maximum flavor, it’s the ultimate comfort food for any time of year!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:480 mins

Total Time:500 mins

Servings: 6

Ingredients

• 2 pounds boneless lamb shoulder
• 2 tablespoons olive oil
• 1 yellow onion, diced
• 4 garlic cloves, minced
• 2 cups canned quartered artichoke hearts, drained
• 1 14.5-ounce can canned diced tomatoes
• 1.5 cups low-sodium chicken broth
• 0.5 cups dry white wine
• 2 tablespoons lemon juice
• 1 teaspoon dried oregano
• 0.5 teaspoons ground cinnamon
• 1 teaspoon ground cumin
• 1.5 teaspoons kosher salt
• 0.5 teaspoons black pepper
• 1 bay leaf
• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

Step 1

Cut the boneless lamb shoulder into 2-inch chunks and pat dry with paper towels.

Step 2

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the lamb pieces in batches, ensuring they are browned on all sides (about 2-3 minutes per side). Transfer the browned lamb to the crock pot.

Step 3

In the same skillet, add the remaining 1 tablespoon of olive oil and sauté the diced onion until translucent, about 4-5 minutes. Add the minced garlic and cook for another minute until fragrant.

Step 4

Transfer the sautéed onion and garlic mixture to the crock pot with the lamb.

Step 5

Add the canned artichoke hearts, diced tomatoes (with their juices), chicken broth, white wine, and lemon juice to the crock pot.

Step 6

Stir in the dried oregano, ground cinnamon, ground cumin, kosher salt, and black pepper. Mix well to ensure all ingredients combine evenly.

Step 7

Place the bay leaf on top, cover the crock pot with its lid, and cook on low for 8 hours or until the lamb is tender and flavors have melded together.

Step 8

Once cooked, remove the bay leaf and discard. Stir the stew gently, taste for seasoning, and adjust salt and pepper if necessary.

Step 9

Ladle the stew into serving bowls and garnish with freshly chopped parsley for a burst of color and freshness.

Step 10

Serve hot with crusty bread or rice for a complete meal.

Nutrition Facts

Serving size	(2452.2g)

Amount per serving	% Daily Value*
Calories	3184.1

Total Fat 224.5g	0%
Saturated Fat 79.9g	0%
Polyunsaturated Fat 6.2g
Cholesterol 688.6mg	0%
Sodium 3653.3mg	0%
Total Carbohydrate 98.9g	0%
Dietary Fiber 35.1g	0%
Total Sugars 24.4g
Protein 184.4g	0%

Vitamin D 0IU	0%
Calcium 508.9mg	0%
Iron 25.4mg	0%
Potassium 4260.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.1%

Protein: 23.4%

Carbs: 12.5%