This hearty Lamb and Artichoke Stew is a wholesome Mediterranean-inspired dish that balances lean protein, fiber-rich vegetables, and heart-healthy fats.
Slow-cooked lamb becomes tender and flavorful, while artichokes, tomatoes, and fresh herbs add brightness and depth.
Low in saturated fat yet satisfying, this stew is a nutrient-packed choice for everyday meals.
It’s perfect for family dinners, easy meal prep, or cozy nights when you crave something nourishing and delicious.
Nutritious & Flavorful Greek Lamb and Artichoke Stew
Equipment
- 1 large oven-safe pot or Dutch oven
- 1 Sharp Chef’s Knife
- 1 Cutting board
- 1 wooden spoon (or spatula)
- 1 Measuring Cup
- Measuring spoons (tablespoon, teaspoon)
- 1 medium bowl (for holding browned lamb)
Ingredients
- 1 tbsp olive oil divided
- 1 ½ lbs lamb cut into 1 ½-inch cubes
- 3 medium yellow onions chopped
- 4 cloves garlic minced
- 1 tsp kosher salt
- 1 cup red wine or white wine as substitute
- 2 oz tomato paste
- 28 oz canned whole tomatoes pureed
- 2 cans 15 oz each large artichokes, drained and quartered
- ½ cup fresh parsley chopped
- 2 tbsp fresh oregano chopped (or 2 tsp dried)
Instructions
- Preheat and Prepare: Begin by preheating your oven to 325°F (160°C) so it’s ready once the stew is assembled. Gather all your ingredients, chop the onions, mince the garlic, drain and quarter the artichokes, and cut the lamb into even-sized cubes (about 1 ½ inches). Preparing everything in advance ensures a smooth cooking process and helps prevent rushing once you start cooking.
- Sear the Lamb for Depth of Flavor: Place a large oven-safe pot or Dutch oven on the stove over medium heat. Add ½ tablespoon of olive oil, allowing it to warm until shimmering. Working in two batches (to avoid overcrowding), place the lamb cubes into the pot and sear them until all sides are nicely browned. This browning is crucial—it locks in the juices and creates caramelized bits at the bottom of the pot, which will add incredible flavor later. Once browned, transfer the lamb to a bowl and set aside.
- Build the Aromatic Base: Add the remaining ½ tablespoon of olive oil to the same pot. Toss in the chopped onions, minced garlic, and 1 teaspoon of kosher salt. Stir occasionally and let the onions cook slowly until they turn soft, golden, and fragrant, about 7–8 minutes. This step builds a sweet and savory foundation for the stew.
- Deglaze with Wine: Pour in 1 cup of red wine (or white if preferred). The wine will immediately sizzle and lift the browned bits from the bottom of the pot—scrape them gently with a wooden spoon. Allow the wine to simmer for 2–3 minutes, reducing slightly. This not only enriches the flavor but also balances the stew with a subtle acidity.
- Add Tomatoes and Tomato Paste: Stir in 2 ounces of tomato paste until it coats the onions and garlic, giving them a rich red hue. Then pour in the pureed canned tomatoes (28 oz). Stir thoroughly so the tomato base combines with the reduced wine and aromatics, creating a thick, velvety sauce.
- Return the Lamb and Simmer: Carefully add the seared lamb back into the pot along with any juices that collected in the bowl. Stir to coat the meat evenly in the tomato mixture. Allow the stew to come back up to a gentle boil, then cover the pot with a tight-fitting lid. Transfer it into the preheated oven and let it cook undisturbed for 1 ½ hours. The slow heat will tenderize the lamb and meld the flavors beautifully.
- Add the Artichokes: After 1 ½ hours, carefully remove the pot from the oven. Stir in the quartered artichokes, making sure they’re evenly distributed throughout the stew. Cover again and return the pot to the oven for an additional 1 hour. During this time, the lamb will become melt-in-your-mouth tender, and the artichokes will soak up the rich tomato and wine sauce.
- Finish with Fresh Herbs: Once the stew has finished cooking, remove it from the oven and take off the lid. Stir in the chopped parsley and oregano. These fresh herbs brighten the dish and add a final layer of Mediterranean flavor. Taste and adjust seasoning if needed (you may want a touch more salt).
- Serve and Enjoy: Ladle the stew into warm bowls and serve it over fluffy rice, creamy mashed potatoes, or alongside crusty bread to soak up the sauce. Each spoonful delivers tender lamb, hearty artichokes, and a savory tomato-herb sauce—comforting, satisfying, and nourishing.
Notes
- You can substitute white wine for red wine if you prefer a lighter flavor, though red gives a richer depth.
- Add a handful of fresh mint at the end for an extra burst of Mediterranean freshness.
- For a thicker sauce, remove the lid during the last 15 minutes of cooking.
- If you can’t find canned artichokes, frozen artichokes work well; just thaw and drain before adding.
- Serve with rice, potatoes, or crusty bread to make it a complete meal.
- This stew tastes even better the next day as the flavors deepen overnight.
Chef’s Secrets for Perfect Stew
The key to making this stew exceptional lies in slow cooking and layering flavors.
Always take the time to sear the lamb in batches—this ensures a golden crust and locks in the juices instead of steaming the meat.
When deglazing with wine, scrape the pot thoroughly; those caramelized bits add unmatched depth to the sauce.
Using fresh herbs at the end, rather than cooking them for hours, keeps their flavor vibrant.
Finally, resist the temptation to rush—the long cooking time transforms the lamb into fork-tender bites and allows the artichokes to absorb the savory tomato base.
Serving Suggestions for Any Occasion
This Lamb and Artichoke Stew is versatile enough to pair with many sides. Serve it traditionally over steamed rice or orzo pasta for a hearty dinner.
If you prefer a lighter option, try it with cauliflower rice or quinoa for a fiber boost. A crusty loaf of bread or warm pita is ideal for soaking up the rich sauce.
For a complete Mediterranean spread, accompany the stew with a crisp Greek salad or roasted vegetables.
It also makes a stunning centerpiece for gatherings, offering guests a comforting yet elegant dish.
Storage Tips for Lasting Freshness
Like most stews, this dish actually improves in flavor the next day. Allow the stew to cool completely before storing. Place it in airtight containers and refrigerate for up to 4 days.
For longer storage, freeze individual portions for up to 3 months.
When reheating, warm it gently over the stove or in the oven, adding a splash of broth or water to loosen the sauce if it has thickened.
Avoid microwaving on high, as this can dry out the lamb—low and slow reheating keeps it tender and juicy.
Frequently Asked Questions
1. Can I make this stew ahead of time?
Absolutely! This stew tastes even better the next day as the flavors deepen overnight. Simply cook it as directed, cool it, and refrigerate. Reheat gently before serving.
2. What cut of lamb works best?
Boneless lamb shoulder or leg is ideal, as they contain enough marbling to stay juicy during long cooking. Avoid very lean cuts, which can turn tough and dry.
3. Can I substitute fresh artichokes for canned?
Yes, though it requires more prep. Fresh artichokes need to be trimmed, quartered, and pre-cooked before adding. Canned or frozen artichokes are much more convenient and still deliver excellent results.
4. Is this stew freezer-friendly?
Definitely. Cool the stew completely, portion it into freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
5. What can I use instead of wine?
If you prefer not to cook with wine, substitute an equal amount of beef or vegetable broth with a splash of lemon juice or balsamic vinegar for acidity. This will still give the stew depth and balance.
