Stewed lamb with artichokes, shallots and mint

INGREDIENTS FOR 6-8 PEOPLE:

• Lamb kg. 2
• Artichokes n. 10
• Shallot n. 30
• Lamb base to taste
• White wine gr. 150
• Extra virgin olive oil gr. 30
• Salt and pepper to taste
• Lemon zest to taste
• Fresh mint gr. 10

MAIN COOKING TOOLS:

• Soapstone casserole  
• Frying pan with one handle in non-stick aluminum

PREPA RATION:

• Clean and cut in half; the artichokes.
• Peel the shallots.
• Cut the lamb into not too big pieces.
• Pour the oil into the soapstone and bring it up to temperature.
• Brown the lamb and shallots.
• Wet with the wine and let it evaporate.
• Separately, in a non-stick aluminum pan, brown the artichokes with a drop of oil.
• Add the artichokes, half the artichokes, to the soapstone pan. of the mint and the bottom.
• Cover and cook for about 60 minutes over moderate heat.
• Serve with a sprig of fresh mint.