Ingredients
1/2 cup olive oil
2 cloves whole garlic
rosemary
2 lbs lamb shoulder in 1 inch cubes
2 cups veal/beef stock
12 baby artichokes
thyme
bay leaf
lemon zest
Preparation
Sweat garlic and rosemary 3 mins turn heat up and sear lamb on all sides season reduce heat to low, add 2 cups stock, cover, simmer for 30 mins (add stock if necessary) drain artichokes and add to pot with bay leaf and thyme cook for 15 mins add lemon zest and cook for 2 more mins
