Lamb and Artichoke Stew Greek

Immerse yourself in the comforting flavors of Greece with this Lamb and Artichoke Stew, a hearty and aromatic dish perfect for cozy dinners or special gatherings. Tender chunks of lamb shoulder are slow-simmered with sweet carrots, earthy artichoke hearts, and a medley of fresh herbs like dill and parsley, creating a rich, savory base infused with Mediterranean flair. Brightened with a splash of white wine, fresh lemon juice, and zest, this stew offers a delightful balance of warmth and tangy freshness. Serve it with crusty bread or over fluffy rice for a wholesome meal that’s as satisfying as it is unforgettable. Perfect for fans of Greek cuisine and traditional comfort food, this easy-to-follow recipe is your next go-to for a flavor-packed, crowd-pleasing dinner.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

Ingredients

• 800 g lamb shoulder (boneless, cut into chunks)
• 3 tbsp olive oil
• 1 medium onion (finely chopped)
• 3 garlic cloves (minced)
• 2 medium carrots (peeled and cut into thick slices)
• 400 g artichoke hearts (fresh or frozen, quartered)
• 120 ml dry white wine
• 500 ml chicken or vegetable stock
• 3 tbsp fresh dill (chopped)
• 2 tbsp fresh parsley (chopped)
• 2 tbsp lemon juice (freshly squeezed)
• 1 tsp lemon zest
• 1 tsp salt
• 0.5 tsp black pepper

Directions

Step 1

Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium-high heat.

Step 2

Season the lamb chunks with salt and black pepper, then sear them in batches until browned on all sides. Remove and set aside.

Step 3

Add the remaining 1 tablespoon of olive oil to the pot. Sauté the chopped onion until soft and translucent, about 5 minutes.

Step 4

Stir in the minced garlic and cook for 1 more minute, until fragrant.

Step 5

Add the sliced carrots to the pot and cook for 3-4 minutes, stirring occasionally.

Step 6

Deglaze the pot with white wine, scraping up any browned bits from the bottom. Let the wine simmer for 2 minutes to reduce slightly.

Step 7

Return the browned lamb to the pot, then pour in the chicken or vegetable stock. Bring the stew to a gentle boil, then reduce the heat to a low simmer.

Step 8

Cover the pot and simmer the stew for 60 minutes, stirring occasionally, until the lamb is tender.

Step 9

Add the artichoke hearts to the pot and continue cooking for another 20-25 minutes, or until the artichokes are tender.

Step 10

Stir in the fresh dill, parsley, lemon juice, and lemon zest. Taste and adjust the seasoning with more salt and pepper if needed.

Step 11

Serve the stew warm with crusty bread or over a bed of rice for a complete meal. Enjoy!

Nutrition Facts

Serving size	(2130.8g)

Amount per serving	% Daily Value*
Calories	2806.5

Total Fat 204.3g	0%
Saturated Fat 71.0g	0%
Polyunsaturated Fat 4.0g
Cholesterol 600mg	0%
Sodium 2842.6mg	0%
Total Carbohydrate 74.3g	0%
Dietary Fiber 27.6g	0%
Total Sugars 16.4g
Protein 163.8g	0%

Vitamin D 0IU	0%
Calcium 299.1mg	0%
Iron 16.9mg	0%
Potassium 3985.1mg	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: 65.9%

Protein: 23.5%

Carbs: 10.6%