Greek Lamb Braised with Vegetables

Ingredients

1/4 cup Aegean Extra Virgin Olive Oil
2 1/2 pounds lean boneless lamb, cut into 1 1/2 inch cubes
1 cup chicken broth
1/2 cup dry white wine
2 medium carrots, diagonally cut into 1 inch pieces
2 ribs celery, diagonally cut into 1 inch pieces
1/2 medium bulb fennel, cut into 1/4 inch thick slices lengthwise through stem
1 (14 ounce) can Castella Artichoke Hearts, drained and cut into quarters lengthwise
3 green onions, trimmed and cut into 1 1/2 inch pieces
Castella Salt & Pepper
8 ounces uncooked "Misko" or "Helios" orzo pasta
Castella Parsley

Method

In a Dutch oven, heat olive oil over medium-high heat until hot.
Add lamb; cook and stir for 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 15-20; minutes or until lamb and vegetables are tender. 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.

Courtesy of: Cooking.com

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Greek Lamb Braised with Vegetables

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