Artichoke and Lamb Stew

This stew is delicious on a cool night. The slow simmering makes the lamb incredibly tender. {You can also substitute with chicken thighs or root veggies.}

1/3 cup extra virgin olive oil
2 pounds boneless shoulder of lamb, cut into 2" cubes {or 8 chicken thighs}
1 onion, chopped
1 cup chopped carrots
2 garlic cloves, chopped
1 tablespoon chopped rosemary
1 cup
Artichoke Lemon Pesto
4 cups chicken broth
1/4 cup chopped Italian flat-leaf parsley
kosher salt and freshly cracked black pepper to taste.

In a large, heavy sauté pan, heat 3 tablespoons olive oil over medium-high heat until hot. Cook the lamb on both sides until browned and caramelized. Remove and set aside the lamb and add the remaining oil to pan.

Once the oil is heated, add the onion, carrots, garlic and rosemary, and sauté until soft (about 10 minutes). Add the set-aside lamb, artichoke lemon pesto, broth and parsley. Bring to a gentle simmer, scraping up the bits periodically, and cover and cook, continuing to simmer over low heat for about 1½ hours, until the meat is tender.

You can eat the stew as is, or serve with rosemary polenta, butternut squash puree or
fregola Sardinian couscous.

Serves four to six.

Buon appetito! copyright 2011 Alisa Barry

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