Ingredients
- 2 1/2 pounds boneless lamb shoulder, trimmed of excess fat and cut into 2-inch chunks
- Koshers salt and freshly ground black pepper
- 2 tablespoons olive oil
- 2 onions, quartered and sliced 1/4 inch thick
- 2 carrots, peeled and sliced 1 inch thick
- 1 leek, cleaned and sliced 1 inch thick
- 1 head garlic, cut horizontally in half
- 3 dried porcini soaked in warm water until softened
- 5 thyme sprigs
- 3 bay leaves
- 1/2 teaspoon fennel seeds
- 2 cups dry red wine
- 3 cups chicken stock
- Braised Artichokes (recipe follows)
- Oven-Roasted Tomatoes (recipe follows)
- 2 mint sprigs, leaves removed and chopped
- 2 basil sprigs, leaves removed and chopped
- Fruity extra virgin olive oil
- 2 large or 8 baby artichokes, trimmed
- 1 celery stalk, thinly sliced on the diagonal
- 1 carrot, peeled and thinly sliced on the diagonal
- 1 clove garlic, smashed
- 1 mint spring
- 1 large thyme sprig
- 1 bay leaf
- 1/2 cup dry white wine
- 1/2 cup water
- 1/3 cup olive oil
- 4 lemon slices
- Kosher salt
- 10 plum tomatoes
- 2 tablespoons extra virgin olive oil
- 1 teaspoon sugar
- 1 teaspoon red wine vinegar
- Kosher salt and freshly ground black pepper
Description
Serious Eats
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