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Greek Lamb, Artichoke & Onion Stew

 

 Serves 6

Active: 20 min/Total: 8 to 10 hr on low

 

2-lb lean lamb shoulder, cut in 1-in. chunks

12 medium boiling onions (about 1 1/2 lb), peeled and halved lengthwise

2 cups canned tomato purée

1 cup dry red wine

3 Tbsp red-wine vinegar

2 Tbsp minced garlic

1 cinnamon stick

1/2 tsp each salt, pepper and sugar

1/4 tsp each ground allspice, cumin and dried oregano

1 can (14 oz) artichoke hearts, drained and quartered

1/2 cup chopped parsley

 

Toppings: chopped walnuts and crumbled feta cheese (optional)

 

1. Mix ingredients except artichoke hearts and parsley in a 4-qt or larger slow-cooker. Cover and cook on low 8 to 10 hours or until lamb and onions are tender.

 

2. Stir in artichoke hearts and parsley. Cover and let stand 2 minutes or until artichokes are hot. Remove cinnamon stick. Serve sprinkled with walnuts and feta cheese.

 

Per serving: 320 cal, 34 g pro, 23 g car, 4 g fiber, 11 g fat (4 g sat fat), 100 mg chol, 639 mg sod

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