 Greek Lamb Braised with Vegetables
Makes 6 servings
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Image © Publications International, Ltd.
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Greek Lamb Braised with Vegetables
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Ingredients
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1/4
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cup FILIPPO BERIO® Olive Oil
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2-1/2
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pounds lean boneless lamb, cut into 1-1/2-inch cubes
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1
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cup chicken broth
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1/2
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cup dry white wine
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2
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medium carrots, diagonally cut into 1-inch pieces
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2
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celery ribs, diagonally cut into 1-inch pieces
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1/2
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medium bulb fennel, cut into 1/4-inch-thick slices lengthwise through stem
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1
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(14-ounce) can artichoke hearts, drained and cut into quarters lengthwise
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3
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green onions, trimmed and cut into 1-1/2-inch pieces
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Salt and freshly ground black pepper
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8
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ounces uncooked orzo pasta
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Chopped fresh parsley
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In Dutch oven, heat olive oil over medium-high heat until hot. Add lamb; cook and stir 5 minutes or until lightly browned. Add broth and wine; cover. Bring mixture to a boil. Reduce heat to low, simmer 1-1/2 hours. Add carrots, celery, fennel, artichokes and green onions. Simmer 15 to 20 minutes or until lamb and vegetables are tender.
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Season to taste with salt and pepper. Meanwhile, cook orzo according to package directions until al dente (tender but still firm). Drain. Serve lamb mixture over orzo. Top with parsley.
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© Filippo Berio® Olive Oil
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Printed
from fbnr.com
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