Greek Lamb Stew With Feta - cooking recipe

Ingredients

3 lbs boneless lamb shoulder
1 tablespoon extra virgin olive oil
3 onions, sliced
6 garlic cloves, minced
1 tablespoon dried oregano
1 tablespoon lemon rind, grated
1/4 teaspoon salt
1 pinch allspice
1 pinch cinnamon
2 tablespoons flour
1 1/2 cups beef stock
1/4 cup tomato paste
1 (398 ml) can artichoke hearts, drained and quartered
1/2 cup feta cheese
2 tablespoons chopped fresh parsley

Preparation

Trim fat from lamb and cut into 1 inch cubes.
In a shallow dutch oven, heat oil over med high heat, then brown lamb in batches and add to slow cooker.
Drain fat from dutch oven, then add onions, garlic, rind, salt, allspice and cinnamon, frying over med heat, stirring occasionally until onions are softened (about 5 minutes).
Sprinkle with flour - cook stirring, for 1 minute. Add beef stock & tomato paste, then bring to a boil and stir and scrape up any brown bits from the bottom of the pan. Pour into slow cooker.
Cover and cook on low for 6 - 8 hours or on high for 4 - 5 hours, until the lamb is tender.
Stir in artichokes, then cover and cook for 15 minutes to heat through. Serve sprinkled with feta and parsley!