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Easy Greek Lamb and Artichoke Stew

Jessica T. Brown
A hearty Greek lamb stew with tender meat, artichokes, and tomato sauce, infused with fresh herbs, ideal for comforting dinners, meal prep, or serving over rice or crusty bread.
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Prep Time 10 minutes
Cook Time 2 hours 45 minutes
Total Time 2 hours 55 minutes
Course Main Course
Cuisine Greek
Servings 6

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