Lamb Stew

Lamb Stew

Author: this little italian

Recipe type: Stew

Prep time: 15 mins

Cook time: 2 hours

Total time: 2 hours 15 mins

Serves: 6-8 servings

This hearty stew is filled with flavor. Serve with a crusty baguette and some red wine.

Ingredients

2 lbs of lamb (shoulder, neck or shank are all good for slow cooking) cubed into 1-2” cubes
olive oil
3 tbsp flour
6 Yukon gold potatoes
4 carrots (orange, purple, white ~ the more colors the prettier the stew)
1 sweet onion
1 shallot
5 cloves garlic
1 cup of white wine or dry vermouth
16 oz diced tomatoes (can)
1 tbsp tomato paste
1 16oz can Northern beans (rinsed)
2 cups beef stock

Seasonings

Instructions

Add the cubed lamb to a bowl and drizzle olive oil over the meat. Mix gently to coat. Sprinkle the flour over the meat and mix with your hands to coat. Season well with salt and pepper; mix and set aside.
Add olive oil to a large pot (deep) about 3 or 4 spins around the pot. Add crushed red pepper to the oil and when the pot is hot add the meat and gently sear on all sides, about 3-5 minutes. Remove meat from pot and set aside.
In the same pot add a little more olive oil. Add the potatoes, carrots, onions, shallots and garlic. Season the vegetables with salt, pepper. Take half of your dried herb mixture and season the vegetables. With a wooden spoon, gently turn them in the pot to get some color. Add the wine and scrape up the good bits of meat from the bottom of the pot. Cook for a few minutes then add the tomatoes and the paste. Stir to melt down the tomato paste, mixing everything together as you go. Return the meat to the pot. Add the beans. Add the beef stock. Add the rest of the dried herb mixture. Lower the heat and simmer for 2 hours.

In a small bowl mix together:

Notes

Serve over pasta, rice or with a delicious, crusty baguette. Garnish with grated Pecorino Romano cheese, fresh parsley and lemon wedge.