Lamb Stew With Artichoke Hearts
|Olive oil||1 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Red onion||1 , chopped|
|Celery ribs||2 , chopped|
|Lamb cubes||1 Pound (1 Inch)|
|Chicken broth/Chicken bouillon||1⁄2 Cup (8 tbs)|
|White sherry||1⁄2 Cup (8 tbs)|
|Can diced tomatoes with basil, garlic and oregano||15 Ounce|
|Crushed fennel seed||1 Teaspoon|
|Frozen artichoke hearts||10 Ounce, thawed (1 Package)|
|Potatoes||4 Large, peeled and quartered|
|Fresh lemon juice||1 Tablespoon|
Combine the olive oil, garlic, onion and celery in a 4-quart saucepan over medium heat.
Cook for 10 minutes or until mixture is browned, stirring frequently.
Stir in the lamb cubes and chicken broth.
Boil gently, covered, until juices evaporate and meat is lightly browned.
Add the sherry, undrained toma toes and fennel seed, stirring and scraping to free browned bits.
Bring to a boil.
Reduce heat and simmer, covered, for 40 minutes.
Stir in the artichokes and potatoes.
Simmer, covered, for 30 minutes or until potatoes are tender and lamb is fork-tender, stirring occasionally.
Stir in the lemon juice.
Season with salt and pepper.
Sprinkle with chopped parsley and serve.