Step 1

Preheat oven to 325F.

Step 2

In a large oven-safe pot, heat 1/2 tbsp of olive oil over medium heat. Add the lamb in two batches and saute until lightly browned. Remove the lamb to a bowl and set aside.

Step 3

Add the remaining 1/2 tbsp of olive oil; then add the onions, garlic, and salt. Saute until the onions are soft and golden brown, about 8 minutes. Add the red wine and bring to a boil.

Step 4

Cook the wine down for 2-3 minutes. Then stir in the tomato paste and pureed tomatoes, and add back the lamb. Once the stew comes to a boil again, cover it, and transfer it to the oven.

Step 5

Cook the stew for 1 1/2 hours. Add the artichokes and cook, covered, for 1 hour more. Take the stew out of the oven, stir in the parsley and oregano and serve.