Arni me Anginares kai Saltsa Lemoniou-Anithou

Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven to 160 degrees Celsius.

2. 2

   Pat dry 1.5 kilograms of boneless lamb shoulder and season it generously with 2 teaspoons of sea salt, 1 teaspoon of freshly ground black pepper, and 1 tablespoon of dried oregano.

3. 3

   Heat 2 tablespoons of Greek olive oil in a large Dutch oven or oven-safe pot over medium-high heat, then sear the seasoned lamb shoulder on all sides until nicely browned, about 3-4 minutes per side.

4. 4

   Remove the lamb, add 4 minced garlic cloves and the remaining 2 tablespoons of Greek olive oil to the pot, sauté for 1 minute until fragrant, then deglaze the pot with 1 cup of dry white wine, scraping up any browned bits.

5. 5

   Return the lamb to the pot, add 600 grams of cleaned and quartered fresh artichoke hearts, 500 grams of peeled and quartered potatoes, the juice of 2 large lemons, and 1.5 cups of chicken broth.

6. 6

   Bring the liquid to a simmer, cover the Dutch oven tightly, and transfer it to the preheated oven to cook for 2.5 hours, or until the lamb is fork-tender.

7. 7

   Remove the pot from the oven, stir in 1/2 cup of freshly chopped dill and the zest of 2 large lemons, then let it rest covered for 10 minutes before serving.