Agnello con Carciofi alla Sarda (Sardinian Lamb and Artichoke Stew)
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Ingredients
- 800 g diced lamb shoulder
- 30 ml olive oil
- 100 g onion, finely chopped
- 3 garlic cloves
- 1 tsp saffron strands
- 150 ml dry white wine
- 300 ml chicken stock
- 400 g tinned artichoke hearts, drained
Nutrition (per serving)
- Calories
- 618 kcal
- Protein
- 37.7 g
- Carbohydrate
- 7.2 g
- of which sugars
- 2.6 g
- Fat
- 45.4 g
- of which saturates
- 18.1 g
- Fibre
- 5.4 g
- Salt
- 1.87 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large flameproof casserole over a medium-high heat and brown the lamb in batches for 5-6 minutes, then set aside.
- 2
Add the onion to the pan and cook for 6 minutes until soft, then add the garlic and saffron and cook for 1 minute.
- 3
Pour in the white wine and bubble for 2 minutes, then add the chicken stock. Return the lamb to the pan.
- 4
Cover and simmer gently for 55-60 minutes until the lamb is almost tender.
- 5
Add the artichoke hearts and simmer for a further 10 minutes until the lamb is tender and the artichokes are heated through.
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