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Lamb & Artichoke BaA BaA Bock Stew


2 Tbs olive oil

2 lbs boneless leg of lamb, 1” chunks

1 yellow onion, chopped

2 carrots, peeled & sliced

2 Tbs garlic, chopped

1 bay leaf

1 tsp thyme

½ tsp rosemary

1 c chicken stock

1c bock beer

1 lb small Yukon gold potatoes, cut in ½

1 can beans, drained

1 c tomatoes, diced

2 c quartered artichoke hearts

1 c peas

salt, pepper, & lemon juice to taste


Brown the lamb in the olive oil.  Once browned, add onions and carrots.  Sauté until softened then add the potatoes, garlic, and herbs.  Sauté everything for about 3 minutes.  Add remaining ingredients, except the veggies, and cook covered until lamb is almost tender, about 50 minutes.  Add the veggies and cook about 10 minutes more.

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