|(Sally Pasley Vargas for The Boston Globe)|
|3||pounds boneless lamb leg or shoulder, cut into 2-inch pieces|
|Salt and pepper, to taste|
|2||tablespoons olive oil|
|2||cloves garlic, chopped|
|2||teaspoons mixed dried thyme and oregano|
|2||cups white wine|
|2||cups chicken stock|
|1||can (14 ounces) whole peeled tomatoes, crushed in a bowl|
|1||package (12 ounces) frozen artichokes|
|4||medium Yukon Gold or Yellow Finn potatoes, cut into 1-inch pieces|
|Grated rind of 1 lemon|
|1||package (12 ounces) frozen peas|
1. Sprinkle the meat all over with salt and pepper. In a large flameproof casserole, heat the oil over medium-high heat. Brown the lamb in batches without crowding the pan. Transfer each batch to a bowl before browning more pieces.
2. Pour off and discard all but a thin film of oil from the pan. Add the onions, garlic, herbs, and bay leaf. Cook, stirring often, for 5 minutes or until the onions soften.
3. Stir the white wine, stock, and tomatoes. Return the lamb to the pan with any juices from the bowl. Cook, stirring, until the mixture comes to a boil.
4. Cover the pan, lower the heat, and simmer gently for 1 1/2 hours.
5. Add the artichokes and potatoes to the pan. Return the stew to a simmer and recover the pan. Cook for 25 minutes or until the potatoes are tender. Add the lemon rind and peas. Cook, stirring occasionally, for 5 minutes or until the peas are hot. (Total cooking time is 2 hours.) Taste for seasoning and add more salt and pepper, if you like.
Sally Pasley Vargas