Lamb and Artichoke Stew

Stew

• 500 gms – 1 lb. lamb leg cubed
• 600 gms – 1 1/3 lbs. artichokes cleaned and sliced
• 1 onion chopped
• 5 tbsp tomatoes diced
• 3 sage leaves
• 2 bay leaves
• 1 rosemary sprig
• 60 ml – ¼ cup white wine
• 2 tbsp extra virgin olive oil
• salt and pepper to taste

Gremolata

• 2 garlic cloves very finely chopped or pressed with the garlic press
• Zest of 1 lemon grated
• 1 tbsp continental parsley finely chopped