Serves: 8
Total Calories: 354

2 pounds boneless lamb shoulder, trimmed of all fat and cut into 1 1/2 inch pieces
2 cloves garlic, chopped
1/2 cup dry white wine
2 cups water
1 (6-ounce) can tomato paste
1 1/2 teaspoons kosher salt
1/8 teaspoon freshly ground black pepper
1 teaspoon allspice
1/2 teaspoon cinnamon
1 teaspoon chopped parsley
2 medium onions, chopped
1 lemon, sliced
1 (10-ounce) package frozen artichoke hearts

Heat a large skillet and coat with anti-stick spray. Brown the lamb pieces on all sides a few at a time and remove to a Dutch oven.

Drain any fat from the skillet and sauté the garlic until translucent. Pour in the wine and stir to loosen brown bits. Add the water and the tomato paste and bring to a boil.

Rub the lamb with the salt, pepper, allspice, cinnamon and parsley. Add the lamb, onions and the wine mixture to the Dutch oven. Add the lemon slices. Stir, cover and cook on medium heat for 2 hours. Add the artichoke hearts and cook for 15 minutes more.

Discard the lemon slices and remove the meat to a serving dish. Transfer the liquid to a sauce pan and skim the fat. Boil the liquid over medium heat until the liquid is reduced in volume by half and slightly thickened. Pour the sauce over the lamb and serve with noodles.

Nutritional Facts:

Serves: 8
Total Calories: 354
Calories from Fat: 187

More Recipes from the The Happy Heart Cookbook Cookbook:
Braised Lamb with Lemon
Butterflied Leg of Lamb
Braised Lamb Shanks
Braised Lamb Shanks with White Beans
Persian Lamb Stew
Shish Kabob 1
Shish Kabob 2
Spiced Lamb Riblets