Braised Lamb And Vegetables

Total Time: 4 hrs Cook Time: 4 hrs

Ingredients

• Servings: 6
• 3 1/2-4 lbs lamb shoulder
• 2 tablespoons cooking oil
• 1 tablespoon instant chicken bouillon
• 1 teaspoon garlic powder
• 1 1/2 cups water
• 1 (14 ounce) can artichoke hearts, drained
• 1 large tomato, cut into wedges
• 2 medium green peppers, cut into rings
• 1 large onion, sliced and separated into rings

Recipe

• 1 cook lamb in oil in 4-quart dutch oven over medium heat, turning occasionally, until brown; drain. add instant bouillon, garlic powder and water. heat to boiling; reduce heat. cover and simmer until lamb is done, about 3 hours. skim fat from broth. add remaining ingredients.heat to boiling; reduce heat. cover and simmer until peppers and onions are crisp tender, about 5 minutes.
• 2 remove lamb and vegetables to warm platter; keep warm; skim any fat from broth again. heat to boiling until reduced to 1 1/2 cups, about 5 to 10 minutes. serve with lamb.