Cordero Guisado con Verduras de Primavera

Instructions

1. 1
   Season lamb with salt and pepper. Heat olive oil in a large heavy pot over medium-high heat.
2. 2
   Brown the lamb in batches for 4-5 minutes per side, then remove and set aside.
3. 3
   In the same pot, sauté diced onion and garlic until softened, about 3 minutes.
4. 4
   Deglaze the pot with red wine, scraping up browned bits, and let simmer for 2 minutes.
5. 5
   Add crushed tomatoes, beef broth, bay leaves, and thyme. Return lamb to pot.
6. 6
   Bring to a boil, then reduce heat and simmer covered for 45 minutes.
7. 7
   Add carrots and artichoke hearts, simmer for 20 minutes.
8. 8
   Add peas and simmer for 10 more minutes until all vegetables are tender and lamb is very soft.
9. 9
   Season with additional salt and pepper to taste. Remove bay leaves and thyme sprigs before serving.