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Ingredients

• 1 tablespoon olive oil
• 2 pounds boned lamb shoulder or other stewing cut, fat trimmed and cut into 1 1/2-in. chunks
• 4 garlic cloves, minced
• 1 can (14 1/2 oz.) chicken broth
• 1 cup dry white wine
• 3 cup 16-oz. tube refrigerated polenta with sun-dried tomatoes
• 1/4 teaspoon each salt and freshly ground black pepper
• 2 pounds baby artichokes (about 3 in. long)
• 2 cans (15 oz. each) cannellini (white) beans, drained and rinsed
• 1/2 cup pitted kalamata olives
• 1/4 cup chopped flat-leaf parsley
• 2 tablespoons chopped thyme leaves

Description

Lamb Stew With White Beans And Artichokes - The Huffington Post

Kitchen Daily