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Prep Time: 28 Minutes Cook Time: 64 Minutes |
Ready In: 92 Minutes Servings: 8 |
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If your grocer doesn't carry prepackaged lamb stew meat, ask the butcher to cut 1 pound of boneless leg of lamb into chunks. Ingredients:
1/2 ounce dried porcini mushrooms |
2 cups boiling water |
1 tablespoon olive oil, divided |
1 pound lamb stew meat |
1 medium onion, chopped (about 1 cup) |
1 (14-ounce) can quartered artichoke hearts, rinsed and drained |
3/4 pound yukon gold potatoes, cubed (about 2 medium) |
1 (32-ounce) container fat-free, less-sodium chicken broth |
1/2 cup dry white wine |
1/2 teaspoon dried thyme |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
2 tablespoons all-purpose flour |
2 tablespoons water |
1/4 cup chopped fresh parsley |
Directions:
1. Place mushrooms in a bowl, and cover with boiling water. Let stand 20 minutes. Strain mushrooms from liquid, reserving liquid; finely chop mushrooms.
2. Heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add half of lamb; cook 4 to 5 minutes or until brown on all sides. Remove lamb from pan; set aside. Repeat procedure with 1 teaspoon oil and remaining lamb; set aside.
3. Heat remaining 1 teaspoon oil in pan over medium-high heat. Add onion, and sauté 2 minutes or until tender. Add lamb, artichoke hearts, and next 6 ingredients. Stir in chopped mushrooms and reserved mushroom liquid. Bring to a boil; reduce heat, and simmer, uncovered, 40 minutes or until lamb is tender.
4. Combine flour and 2 tablespoons water in a small bowl, stirring with a whisk; add to stew. Cook over medium heat 5 minutes. Stir in chopped parsley.
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