Lamb and Artichokes Cooked in Wine - Cordero y Alcachofas Cocidos al Vino

Slow-cooked succulent lamb with earthy artichokes and a warm sauce. Nothing quite like it on a cold rainy day. Be sure to cook this for as long as possible to achieve a melt in the mouth texture along with a wonderfully balanced sauce.
Serves 4
180 minutes
Ingredients

1 Large Fillet of Lamb

3 tbsp Olive Oil

A handful of whole Garlic Cloves

1 Small Onion, finely chopped

1 Large Carrot, finely chopped

1 Celery Stick, finely chopped

1 Bay Leaf

5 Sprigs of Thyme

3 Sprigs of Rosemary

1 tsp Tomato Pureé

150ml Red Wine

150ml White Wine

2 tsp Sugar

1 Litre of Vegetable Stock (1 Ox cube will do)

Half a jar of Artichokes

Salt and Pepper

You May Also Need
Goes Well With
Shaws Iberian Caballo Oscuro Reserva 2019 dry red wine, Garnacha grapes aged in American oak, notes of fruit, mint, herbs, and smoke.

Caballo Oscuro Reserva 2019

£14.50
Directions

1.Preheat the oven to 160ºC. Season the Lamb all over with salt and pepper and sear in an ovenproof casserole dish with the Oil. Once a golden crust has formed, remove and set aside.

2.Into the same dish as the Lamb was seared, add the Onion, Garlic, Carrot, Celery and Herbs. Sauteé until fragrant and beginning to brown, then add the tomato pureé and stir for 1 minute.

3.Add the Lamb back to the pot, add the Wine and simmer until the alcohol has cooked off. Add the Vegetable Stock and place in the oven with the lid on for 2 hours and 30 minutes, flipping the Lamb halfway.

4.After 2 hours and 30 minutes, add the artichokes and cook for a further 30 minutes at 180ºC.

5.(optional) Remove the Lamb and Artichokes from the pot and simmer the liquid until reduced to a desired thickness.

6.Carve up the Lamb and serve with Potatos and Veg of choice. Enjoy!