Lamb Stew with Artichoke and Peas
From our Lakeland More Slow Cooking book
- 1.5 kg lamb shoulder chops
- 2 tbsp plain flour
- 2 tbsp olive oil
- 12 fresh sage leaves
- 1 large brown onion, peeled and coarsely chopped
- 2 stalks celery, trimmed and coarsely chopped
- 1 large carrot, peeled and coarsely chopped
- 4 cloves garlic, peeled and finely chopped
- 125ml dry white winer
- 375ml chicken stock
- 1 tbsp coarsely chopped sage
- 60g frozen peas
- 360g small fresh artichokes, trimmed, halved and chokes removed
- Trim the excess fat from the lamb. Toss in the flour to coat, shake off excess and reserve the flour. Heat half the oil in a large frying pan, cook the sage leaves until lightly browned and crisp then drain on kitchen roll and reserve.
- Cook the lamb in the same frying pan, in batches, until browned. Transfer to a large slow cooker and sprinkle the reserved flour over the lamb.
- Heat the remaining oil in the same frying pan and cook the onion, celery and carrot, stirring, until softened. Add the garlic and cook, stirring for about 2 minutes. Add the wine and bring to the boil Boil, uncovered, until the liquid has almost evaporated. Stir the onion mixture, stock and chopped sage into the slow cooker. Cover and cook on low for 6 hours.
- Add the peas and artichokes to the slow cooker, cover and cook for 30 minutes. Season to taste.
- Serve sprinkled with the crisp sage leaves.