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Ingredients

• 1 tablespoon olive oil
• 2 cloves garlic, minced or pressed
• 1 onion (about 1/2 lb.), peeled and chopped
• 1 carrot (about 1/4 lb.), peeled and thinly sliced
• 2 stalks celery (about 6 oz. total), rinsed and thinly sliced
• 1 pound fat-trimmed, boned lamb shoulder, cut into 1-inch chunks
• 1/2 cup fat-skimmed chicken broth
• 1 can (14 1/2 oz.) diced tomatoes
• 1/3 cup dry red wine
• 1/2 teaspoon fennel seed
• 1/4 teaspoon dried rubbed sage
• 12 baby artichokes (1 1/2 in. wide) or 1 package (8 oz.) frozen artichoke hearts, thawed
• 1 tablespoon vinegar
• 8 thin-skinned potatoes (about 1 1/2 in. wide), scrubbed and cut into quarters
• About 1/4 cup chopped parsley
• Salt and pepper

Description

MyRecipes