This Greek-inspired lamb and artichoke stew is a vibrant, flavor-packed dish that combines tender, lean lamb with hearty artichokes and the natural sweetness of tomatoes.
Infused with fresh oregano and parsley, it offers a delightful Mediterranean aroma and a satisfying, slow-cooked depth of flavor.
High in protein from the lamb and fiber-rich thanks to artichokes and tomatoes, it provides a balanced, nourishing meal while remaining relatively low in saturated fat.
The stew’s slow-cooked richness and bold, herb-forward profile make it perfect for a comforting weeknight dinner or elegant weekend meal.
It’s also highly versatile for meal prep, as the flavors deepen overnight, making it convenient for reheating throughout the week.
This dish highlights wholesome ingredients while keeping preparation straightforward, proving that gourmet flavors can be achieved in a simple, approachable recipe.
Must-Have Tools for Perfect Results
Oven-Safe Dutch Oven
Ideal for browning the lamb and slow-cooking the stew. Its thick walls distribute heat evenly, creating tender meat and rich, concentrated flavors, perfect for soups, braises, and one-pot meals.
Chef’s Knife
Essential for chopping onions, garlic, and herbs precisely. A sharp, reliable knife reduces prep time and ensures consistent, even cuts for optimal cooking.
Wooden Spoon
Perfect for stirring the lamb and vegetables without scratching your cookware. Its durable design makes it a staple for sautéing, mixing, and scraping in any kitchen.
Measuring Cups & Spoons
Ensure accurate ratios for wine, tomato paste, and spices. Precision leads to consistent results and enhances confidence in recreating complex flavors.
Immersion Blender or Food Processor
Handy for pureeing whole tomatoes into a smooth, velvety base, giving the stew a luxurious texture while saving cleanup time compared to traditional blenders.
Easy Greek Lamb and Artichoke Stew
Equipment
- 1 oven-safe Dutch oven
- 1 Chef’s Knife
- 1 Wooden spoon
- Measuring Cups & Spoons
- immersion blender (optional)
Ingredients
- 1 tbsp olive oil
- 1 ½ lb lamb cut into 1½-inch cubes
- 3 medium yellow onions chopped
- 4 cloves garlic minced
- 1 tsp kosher salt
- 1 cup red wine or white wine as preferred
- 2 oz tomato paste
- 28 oz whole tomatoes pureed
- 2 15- oz cans large artichokes drained and quartered
- ½ cup chopped fresh parsley
- 2 tbsp chopped fresh oregano or 2 tsp dried
Instructions
- Preheat and Prepare: Preheat your oven to 325°F (163°C). This ensures that your stew cooks slowly and evenly, allowing the lamb to become tender and the flavors to meld beautifully. Prepare all ingredients—chop onions, mince garlic, quarter artichokes if needed, and puree the tomatoes for a smooth base.
- Brown the Lamb: Heat ½ tablespoon of olive oil in a large oven-safe Dutch oven over medium heat. Add the lamb in batches, ensuring the cubes do not overcrowd the pan. Sauté each batch until lightly browned on all sides, developing rich flavor and locking in juices. Transfer the browned lamb to a bowl and set aside.
- Sauté Aromatics: Add the remaining ½ tablespoon of olive oil to the pot, then stir in the chopped onions, minced garlic, and kosher salt. Cook for about 8 minutes until the onions are soft, golden brown, and aromatic, forming the flavorful base for the stew.
- Deglaze with Wine: Pour in the red wine and bring to a gentle boil, scraping the bottom of the pot to lift any browned bits. Let the wine reduce for 2–3 minutes, concentrating the flavors and balancing the sweetness of the onions.
- Build the Sauce: Stir in the tomato paste and pureed tomatoes, mixing thoroughly. Return the browned lamb to the pot, ensuring all pieces are coated with the tomato mixture. Allow the stew to come to a boil before transferring to the oven.
- Oven Simmer: Cover the Dutch oven and place it in the preheated oven. Let the stew cook for 1½ hours, allowing the lamb to tenderize slowly while the sauce develops a rich, deep flavor.
- Add Artichokes and Finish: Remove the pot from the oven, stir in the drained artichokes, and return to the oven, covered, for an additional 1 hour. When finished, remove from heat and fold in fresh parsley and oregano, adding brightness and herbal freshness before serving over rice or with crusty bread.
Notes
- For deeper flavor, sear the lamb in batches to avoid steaming and ensure a rich, caramelized crust.
- Use fresh or frozen artichokes if canned aren’t available; adjust cooking time slightly for frozen varieties.
- Red wine adds robust flavor, but white wine can be used for a lighter, fruitier profile.
- Add fresh mint (1–2 tablespoons) at the end for a bright, aromatic twist.
- The stew tastes even better the next day, making it ideal for meal prep or leftovers.
- Serve over rice, couscous, or with crusty bread to soak up the flavorful sauce
Chef’s Secrets For Maximum Flavor
The key to a standout lamb and artichoke stew lies in layering flavors.
Sear the lamb first to create a rich, caramelized exterior while locking in juices.
Sautéing onions and garlic slowly brings out their natural sweetness, forming a flavorful base.
Deglazing with wine lifts the fond from the pot and infuses the sauce with depth.
Using pureed tomatoes ensures a smooth, velvety consistency, while finishing with fresh herbs like parsley, oregano, or mint adds a burst of freshness.
Allowing the stew to cook low and slow in the oven ensures tender lamb and well-blended flavors, making every bite rich and satisfying.
Serving Suggestions And Pairings
This hearty Greek-inspired stew pairs beautifully with steamed rice, couscous, or warm, crusty bread to absorb the luscious sauce.
For a complete meal, serve with a side of lightly dressed salad greens or roasted vegetables.
Garnish with extra fresh herbs and a squeeze of lemon for brightness.
For wine pairings, a medium-bodied red like Syrah or Grenache complements the lamb’s richness, while a crisp white such as Sauvignon Blanc enhances the freshness of artichokes and herbs.
Storage Tips And Reheating Advice
Store leftover stew in an airtight container in the refrigerator for up to 4 days.
It can also be frozen for up to 3 months—thaw overnight in the fridge before reheating.
Gently rewarm on the stovetop over low heat to maintain a smooth, rich consistency, adding a splash of stock or water if needed.
This stew is ideal for meal prep since flavors intensify overnight, making each serving even more delicious.
Frequently Asked Questions Answered
1. Can I use different cuts of lamb?
Yes! Shoulder or leg of lamb works well. Choose cuts suitable for slow-cooking to ensure tender, juicy meat.
2. Can I make this stew vegetarian?
Absolutely. Substitute the lamb with hearty vegetables such as mushrooms, eggplant, or chickpeas, and use vegetable stock instead of wine and meat stock.
3. Can I use fresh artichokes instead of canned?
Yes, fresh artichokes can be used. Trim and par-cook them before adding to the stew to ensure they become tender without overcooking.
4. How do I thicken the stew if needed?
Simmer uncovered for 10–15 minutes to reduce excess liquid, or stir in a small amount of tomato paste or a cornstarch slurry to reach the desired consistency.
5. Can this stew be prepared ahead of time?
Yes, it actually improves after resting overnight. Prepare the stew fully, refrigerate, and reheat gently to allow flavors to meld and deepen.
This recipe has been adapted and simplified from the original version by justalittlebitofbacon. We’ve refined the steps for a smoother cooking experience and added helpful notes, nutrition insights, and essential kitchen tools to make it even easier for home cooks.
