Spring Lamb Stew

Directions

1. 1
   In a large enameled cast-iron casserole, heat the grapeseed oil until almost smoking.
2. 2
   Generously season the lamb with salt and pepper and add the cubes to the hot oil.
3. 3
   Cook the lamb over moderately high heat, turning occasionally, until the cubes are browned on all sides, about 8 minutes.
4. 4
   Transfer the lamb to a plate.
5. 5
   Add the onion and leek to the casserole, season with salt and cook, stirring frequently, until the vegetables have softened, 8 to 10 minutes.
6. 6
   Increase the heat to high and add the stock, soaked white beans, browned lamb and any accumulated lamb juices and bring to a simmer, scraping up any browned bits from the bottom of the casserole.
7. 7
   Reduce the heat to moderately low, cover and simmer gently until the beans and lamb are very tender, about 1 1/2 hours.
8. 8
   Add the artichoke hearts and cook until they are tender, about 15 minutes longer.
9. 9
   Season the stew with salt and pepper.
10. 10
    Meanwhile, in a small bowl, combine the lemon zest, parsley, mint and garlic and mix well with a pinch of salt.
11. 11
    Transfer the lamb stew to bowls, garnish with the lemon gremolata and serve.