Autumn Lamb and Vegetable Stew

Ingredients

  1. 1 lemon, halved
  2. 4 medium artichokes
  3. 1/4 cup extra-virgin olive oil
  4. 4 garlic cloves, halved
  5. 2 leeks, white and tender green parts only, halved lengthwise and cut crosswise into 2-inch lengths
  6. 2 celery ribs, cut into 2-inch lengths
  7. 2 small fennel bulbs, quartered
  8. 1 quart water
  9. Salt
  10. 1/4 pound green beans, cut into 2-inch lengths
  11. 1 1/2 pounds boneless leg of lamb, cut into 1 1/2-inch pieces
  12. Freshly ground pepper
  13. 2 teaspoons sweet pimentn (see Note)
  14. 2 tablespoons all-purpose flour
  15. 1/2 cup dry white wine, preferably Rioja

Description

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