How to Make Greek Lamb Stew with Artichokes and Orzo

Cooking this fabulous, subtle stew with bone-in lamb adds more to its flavor, as does topping it with a classic Mediterranean sauce, Avgolemono, which thickens with eggs and lemon mixed into the broth. Using the Dutch oven, a thick-walled cooking pot, usually cast-iron, with a tight-fitting lid, that can be used in the oven or on the stove-top, is the best cooking method. Encourage your guests at the table to pick up the bony lamb chunks with their fingers while serving them the wine of the Greek gods, Retsina. Serves 6.

Things You'll Need

Dutch oven or large crock pot
Sharp French knife
Small sharp paring knife
Cutting board
Medium-sized wire whisk
Chinois, a fine mesh strainer, or cheese cloth and a colander
Slotted metal spoon
Wooden spoon
Medium-size mixing bowl
4 lbs. lamb shoulder, bone-in, cut into 2-inch pieces
2 tbsp. Greek olive oil
1 large onion, sliced

2 celery stalks with leaves, cut into coarse chunks
1 carrot, sliced
1½ qt. chicken stock/broth
2 cups water
1 bouquet garni of 8 peppercorns, 8 parsley sprigs, 1 bay leaf, 1 tsp. dried rosemary
8 artichokes
½ cup orzo
5 large eggs
½ cup fresh lemon juice
½ cup heavy cream
½ cup snipped fresh dill

Instructions

Place the lamb in the Dutch oven over high heat on the top burner of your stove and cover with water. Bring to a boil, reduce heat, and simmer for five minutes, removing any froth that floats to the surface. Drain and reserve lamb.
Return the empty Dutch oven to the stove top over a moderate heat. Add the olive oil, then add the onion, celery, and carrots. Cook, stirring occasionally, until vegetables are softened, about 5 minutes.
Add the stock, water, cheesecloth bag and reserved lamb chunks. Season to taste with salt. Increase heat to high, bring liquid to a boil, and then reduce heat. Let stew simmer, partially covered, for 1½ hours.
Cut off part of the stem end on each artichoke, leaving only about ½-inch of the stem on the bottom. Remove the outer leaves from each artichoke until you can see the bulge of the artichoke bottom defined through the remaining leaves. Now quarter each artichoke lengthwise (this will expose the hairy chokes). Working with the paring knife, cut out as much of the chokes as possible.
When the lamb is finished cooking, transfer it to a bowl and set it aside. Carefully ladle the broth into a large bowl while straining away with the chinois, all of the cooked vegetables, discarding everything except the broth liquid. When the broth has been completely strained, it should go directly back into the Dutch oven.
Put the lamb into the Dutch oven that had been set aside and bring the broth to a boil, then add the artichokes. Reduce heat to low and simmer partially covered for 10-minutes. Then stir in the orzo and cook to a simmer only, partially covered, for 15 minutes.
In the mixing bowl, whisk the eggs well until light in color. Whisk the lemon juice into the eggs, then very slowly whisk just 1 cup of the hot liquid broth taken from inside the Dutch oven. Set the egg mixture aside.
Turn off the heat under the Dutch oven and stir in the heavy cream. Now slowly stir in the egg mixture. Return it back to just a low heat and cook until the stew is slightly thickened. (Don't allow the stew to boil.) Just before serving, stir in fresh dill. Taste for seasoning and serve immediately.

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