Lamb with artichokes, fava beans, and dill

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Here is a light stew that is best served during the spring when lamb is particularly full of flavor. Fava beans and dill complement each other perfectly—and, of course, the meat.

 23⁄4lb (1.25kg) lamb shoulder, with bones, 13⁄4  cups hot vegetable stock for the slow cooker
trimmed and cut into bite-sized pieces (3 cups for the traditional method)
salt and freshly ground black pepper few sprigs of rosemary
2 tbsp olive oil grated zest of 1⁄2 lemon and juice of 1 lemon
2 onions, roughly chopped 11⁄2lb (675g) antipasti artichoke hearts, drained
3 carrots, peeled and roughly chopped heaping 1⁄2 cup frozen or fresh fava beans
1 tbsp all-purpose flour bunch of dill, finely chopped
1⁄2 cup dry white wine
in the slow cooker PREP 15 MINS COOK 20 MINS PRECOOKING;
AUTO/LOW 6–8 HRS OR HIGH 3–4 HRS

 Preheat the slow cooker, if required. Season the meat with salt and pepper. Heat half the oil in a large Dutch oven over high heat, add the lamb (in batches, if necessary), and cook for 6–8 minutes

 until no longer pink. Remove from the pot and set aside.

 Heat the remaining oil in the pot over medium heat, add the onions, and cook for 3–4 minutes until soft. Season with salt and pepper, add the carrots, and cook for a further 5 minutes. Sprinkle over

 the flour, stir, and cook for a couple of minutes. Then add the wine, increase the heat, and cook the sauce for a minute.

 Transfer everything to the slow cooker, including the lamb. Pour in the stock and add the rosemary, lemon juice and zest, artichokes, and fava beans. Cover and cook on auto/low for 6–8 hours or on

 high for 3–4 hours. Taste and season as required, and add the dill to taste. Serve with crusty bread.

 traditional method    PREP 15 MINS COOK 1¾ HRS

 Preheat the oven to 350°F (180°C). Season the meat with salt and pepper. Heat half the oil in a large Dutch oven over high heat, add the lamb (in batches, if necessary), and cook for 6–8 minutes until

 no longer pink. Remove from the pot and set aside.

 Heat the remaining oil in the pot over medium heat, add the onions, and cook for 3–4 minutes until soft. Season with salt and pepper, add the carrots, and cook for a further 5 minutes. Sprinkle over

 the flour, stir, and cook for a couple of minutes. Add the wine, increase the heat, and cook the sauce for a minute.
Pour in the stock and add the rosemary, lemon juice and zest, and lamb. Bring to a boil, reduce to a simmer, cover, and put in the oven for 1 hour. Check occasionally that it’s not drying out, topping

 up with a little hot water if needed. Stir in the artichokes and fava beans and cook for a further 30 minutes. Taste and season as required, and add the dill to taste. Serve with crusty bread.

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