Slow-cooked lamb, broad beans & artichokes
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Serves:     people
Notes from Anna

Fast prep, slow cook one-pot packed with quality protein and vitamin B12 from the lamb, while the spices and vegetables provide a fantastic mix of vitamins and antioxidants micronutrient great for supporting the digestion.



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  1. Rinse the neck fillets and pat dry with kitchen paper. Cut into largish pieces.
  2. Bash the garlic cloves but don’t peel them. Peel and finely chop the ginger.
  3. Make the stock according to the packet instructions and keep it warm over a very low heat.
  4. Warm 3 tablespoons of olive oil with the garlic cloves in a saucepan. After a couple of minutes add the pieces of lamb and brown them.
  5. Add the chopped ginger and stir well. Add one ladle of stock. Cover the saucepan with a lid and cook over a very low heat for 1½ hours, adding a ladle of stock whenever the cooking juices begin to dry up.
  6. Put the saffron threads in a small bowl and cover with 3-4 tablespoons of boiling water. Leave to infuse.
  7. Meanwhile, blanch the broad beans in boiling water, then transfer to a bowl filled with cold water. Using your thumb and finger, remove the outer shell from each bean and set the beans aside.
  8. Zest and juice the lemon.
  9. Remove the outer leaves and stalk from the artichokes and cut into quarters. Put in a bowl full of water acidulated with the lemon juice.
  10. Warm 2 tablespoons of olive oil in a frying pan. Drain the artichokes and add to the pan. Cover with a lid and cook over a low heat for about 15 minutes. Add a little water if the pan juices start to dry.
  11. Five minutes before the end of the meat cooking time, add the saffron and its infusing liquor to the saucepan.
  12. Continue cooking for a couple of minutes then add the artichokes, broad beans and olives. Stir well and cook for a further 2-3 minutes.
  13. Remove the garlic cloves. Season with a little salt if necessary and a grinding of black pepper. Sprinkle the lemon zest over and serve immediately.

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