Lamb and Artichoke Ragout with Marsala Potatoes

Trim the lamb well (remove any tendons) and cut into cubes. Briefly scald the tomatoes, peel, remove the seeds and cut into small cubes. Cut the fennel and garlic into small cubes and sauté with the tomatoes and shallots in a little olive oil. Stir in tomato paste as well as chopped anchovies and deglaze with red wine. Bring to the boil once and add the meat. Slowly keep adding beef broth, but don’t add too much (you want the meat just covered). Simmer for about 1-1 1/2 hours until the meat is nice and tender. Meanwhile, for the marsala potatoes, cut the onions into strips and sauté briefly with the peeled potatoes in a little olive oil. Deglaze with Marsala and some beef broth and cook until soft, about 20 minutes. Season with sea salt and pepper. Then clean artichokes and cut the bottoms into small corners, scald briefly and fry in a little olive oil. Arrange the finished ragout in preheated deep plates, spread the artichokes on top and sprinkle with chopped thyme. Serve with the marsala potatoes.

Preparation Tip:

COOKING TIME: lamb stew about 1-1 1/2 hours (depending on quality), potatoes about 20 minutesl

Related Recipes:

Lamb and Maroni Ragout with Pumpkin and Spelt RisottoFor the lamb-maroni ragout with pumpkin-spelt risotto, first prepare the risotto. Peel the shallots and... Lamb and Potato RagoutDivide the lamb into medium-sized pieces. Cut the potatoes into rough cubes, the onion into rings and the... Lamb Burger with Ratatouille and Blue CheeseFor lamb burgers with ratatouille and blue cheese, first bake brioche buns. For lamb patties, mix all... Lamb and Tomato Skewers with TzatzikiCut the trimmed lamb loin (skin and tendons removed) into approx. 2 cm cubes and place in a bowl. Finely slice... Lamb with GarlicFor lamb with garlic, season the prepared saddle of lamb and brown it properly on all sides in hot olive oil... Lamb From the Wok with PeanutsCut the trimmed lamb into small bite-sized cubes or thin strips. In a cup, mix the soy sauce with egg white, a... Lamb with Italian VegetablesPat the lamb dry. Wash thyme and rosemary and mix with the remaining ingredients for the marinade. Brush the... Potato GulyasCut bacon, ham sausage, potatoes and onions into small cubes. Cut the Frankfurter sausage into 1 cm pieces... Lamb MoussakaFor the lamb moussaka, first preheat the oven to 200 °C top/bottom heat (or 200 °C hot air, gas mark 3). Cut... Beef GoulashFor the beef goulash, cut the meat into cubes. Finely chop or press the garlic and mix together with the...