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Ingredients

2 tablespoons canola oil
1 large leek, chopped
2 cloves garlic, chopped
1 tablespoon chopped rosemary
1 tablespoon chopped sage
1 teaspoon chile pepper flakes
1 stalk celery, chopped
3 tablespoons chopped prosciutto
2 pounds lamb top sirloin stew meat, cut into 1-inch pieces
1 cup dry white wine
4 cups low-sodium chicken broth
3 tablespoons tomato paste
2 (14-ounce) cans artichoke hearts, drained
Zest of one lemon
1/2 cup lemon juice, strained
Salt and pepper to taste
1/2 cup flat-leaf parsley, coarsely chopped
1 teaspoon extra virgin olive oil

Description

This Traditional Peasant Dish Is Popular In Northern Italy In The Spring, Where It's A Favorite Italian Easter Recipe, When Lamb Is At Its Most Tender. Succulent Lamb Comes Together With Artichoke Hearts, Prosciutto, Rosemary And Sage For A Savory Main Co

Wholefoods