- Casseroran Dish / Dutch Oven: Ideal for slow cooking stews evenly and safely at low temperatures.
- Heavy-Bottomed Saucepan: Suitable for browning meat or sautéing vegetables without burning.
- Cutting Board: Useful for chopping, dicing, and preparing vegetables.
- Chef's Knife: Essential for slicing, dicing, and mincing ingredients efficiently and safely.
- Mandoline Slicer: For thinly slicing leeks, onions, or other vegetables with precision.
- Strainer: Useful for straining broths, washing produce, or draining pasta.
- Roasting Pan: Handy for roasting meat portions such as lamb chops in a stew.
- Measuring Cups and Spoons: For precise measurement of ingredients like broth, seasoning, or liquid components.
- Digital Kitchen Scale: Ensures accurate portioning and consistent results for recipes requiring baking.
- Pot Lid with Handle: Safe cover for pots during cooking processes to prevent burns.
- Storage Containers (Glass or Plastic): For storing leftovers post-preparation, ensuring freshness and safety.
3 1/2 pounds boneless lamb shoulder meat, trimmed of excess fat, cut into 2-inch pieces
1 1/4 cups chopped fresh Italian parsley
3 garlic cloves, minced
1 tablespoon finely grated lemon peel
3 tablespoons olive oil
2 large leeks (white and pale green parts only), thinly sliced (about 2 1/2 cups)
1 large onion, thinly sliced
3/4 teaspoon dried thyme
1 1/2 cups (or more) low-salt chicken broth
1/2 lemon
18 baby artichokes (about 1 3/4 pounds)
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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