Spring Lamb Stew

• 1 tablespoon grapeseed oil
• 1 pound lamb shoulder, trimmed and cut into 1-inch cubes
• Kosher salt
• Freshly ground pepper
• 3/4 cup chopped onion
• 1 leek, white and light green parts only, halved and thinly sliced
• 2 cups chicken stock or low-sodium broth
• 1/2 cup dried small white beans, soaked overnight and drained
• One 10-ounce package frozen artichoke hearts, defrosted
• 1 1/2 teaspoons lemon zest
• 1/4 cup finely chopped fresh parsley
• 1 tablespoon minced mint leaves
• 3 garlic cloves, finely chopped

1. In a large enameled cast-iron casserole, heat the grapeseed oil until almost smoking.
2. Generously season the lamb with salt and pepper and add the cubes to the hot oil.
3. Cook the lamb over moderately high heat, turning occasionally, until the cubes are browned on all sides, about 8 minutes.
4. Transfer the lamb to a plate.
5. Add the onion and leek to the casserole, season with salt and cook, stirring frequently, until the vegetables have softened, 8 to 10 minutes.
6. Increase the heat to high and add the stock, soaked white beans, browned lamb and any accumulated lamb juices and bring to a simmer, scraping up any browned bits from the bottom of the casserole.
7. Reduce the heat to moderately low, cover and simmer gently until the beans and lamb are very tender, about 1 1/2 hours.
8. Add the artichoke hearts and cook until they are tender, about 15 minutes longer.
9. Season the stew with salt and pepper.
10. Meanwhile, in a small bowl, combine the lemon zest, parsley, mint and garlic and mix well with a pinch of salt.
11. Transfer the lamb stew to bowls, garnish with the lemon gremolata and serve.

grapeseed oil, lamb shoulder, kosher salt, freshly ground pepper, onion, only, chicken, white beans, lemon zest, fresh parsley, mint leaves, garlic

Taken from www.foodandwine.com/recipes/spring-lamb-stew (may not work)