Lamb, Olive & Artichoke Stew

Name: Lamb, Olive & Artichoke Stew
Yield: Serves 6
Ingredients: a glass of sherry or white wine; a glass of sherry or white wine; about 300 ml/½ pint vegetable stock or water; about 300 ml/½ pint vegetable stock or water; 20 kalamata olives, pitted; 400 g/14 oz fresh globe artichokes, prepared – or, if you must, 2 tins of globe artichokes in brine, drained and rinsed; 400 g/14 oz fresh globe artichokes, prepared – or, if you must, 2 tins of globe artichokes in brine, drained and rinsed; rind and juice of 2 lemons; 1 leg of lamb. boned and cut into 3cm/1¼– inch pieces, or cut into fist-sized chunks with the bone in; 150 ml/5 fl oz olive oil; 1 tablespoon tomato purée; 400 g/14 oz tin of plum tomatoes, drained and chopped; a good bunch of flat-leaf parsley, leaves and stalks chopped separately; a good bunch of flat-leaf parsley, leaves and stalks chopped separately; 2 bay leaves; 2 garlic cloves, finely chopped; 3 onions, finely chopped; salt and freshly ground black pepper; salt and freshly ground black pepper; 2 celery sticks, finely chopped; 2 carrots, finely chopped

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Eagle Cookbook

By David Eyre

Published 2009

About

This Sardinian dish starts off with a soffritto – a mixture of finely chopped vegetables stewed gently in plenty of olive oil until tender. It’s a classic Mediterranean technique that gives the stew a rich flavour base.

Ingredients

1 leg of lamb. boned and cut into 3cm/1¼– inch pieces, or cut into fist-sized chunks with the bone in
150 ml/5 fl oz olive oil<

Main course
Gluten-free
Mediterranean

Method

In a large, heavy pan, fry the lamb in 3 tablespoons of the oil until browned all over. Drain, remove from the pan and set aside while you prepare the base for the stew. Pour off the fat from the pan, add the rest of the oil and sweat the soffritto vegetables in it with a pinch of salt and pe