Greek Lamb Stew With Feta

Total Time: 8 hrs 30 mins Preparation Time: 30 mins Cook Time: 8 hrs

Ingredients

• Servings: 8
• 3 lbs boneless lamb shoulder
• 1 tablespoon extra virgin olive oil
• 3 onions, sliced
• 6 garlic cloves, minced
• 1 tablespoon dried oregano
• 1 tablespoon lemon rind, grated
• 1/4 teaspoon salt
• 1 pinch allspice
• 1 pinch cinnamon
• 2 tablespoons flour
• 1 1/2 cups beef stock
• 1/4 cup tomato paste
• 1 (398 ml) can artichoke hearts, drained and quartered
• 1/2 cup feta cheese
• 2 tablespoons chopped fresh parsley

Recipe

• 1 trim fat from lamb and cut into 1 inch cubes.
• 2 in a shallow dutch oven, heat oil over med high heat, then brown lamb in batches and add to slow cooker.
• 3 drain fat from dutch oven, then add onions, garlic, rind, salt, allspice and cinnamon, frying over med heat, stirring occasionally until onions are softened (about 5 minutes).
• 4 sprinkle with flour - cook stirring, for 1 minute. add beef stock & tomato paste, then bring to a boil and stir and scrape up any brown bits from the bottom of the pan. pour into slow cooker.
• 5 cover and cook on low for 6 - 8 hours or on high for 4 - 5 hours, until the lamb is tender.
• 6 stir in artichokes, then cover and cook for 15 minutes to heat through. serve sprinkled with feta and parsley!