Tuesday, January 19, 2010

Reicpe: Lamb Stew with Arthichoke Hearts

I made this Lamb Stew with Artichoke hearts other night and got the response of; "This is the best thing I have ever eaten"

Personally, I think it was a combination of watching too many episodes on the Food Network Channel and hunger, but it was a very satisfying dish and it tasted even better the next day. I hope you and your family enjoy it as well

1 small onion diced

1 tbl olive oil

5 cloves of garlic diced

1 lb cubed lamb

32 oz of unsalted crushed tomatoes

1 C red wine

1 C beef broth

2 carrots chopped

3 stalks of celery

6 oz mushrooms chopped

1 12 oz can of artichoke hearts in water drained

salt and pepper to taste

Brown the garlic, onions in the olive oil. Add the lamb. Cook until the lamb is browned and then add the carrots and celery. Cook until the vegetables are soft. Add the tomatoes, wine and broth. Cook for about 45 to 60 minutes on low heat. Add the artichoke hearts and the mushrooms and cook another 30 minutes. Serve with pasta, rice or potatoes.

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