This Italian lamb stew is rustic.
When it comes to Italian cooking I love to use the word rustic quite a bit.
Hearty and delicious, you’ll have no problem filling your stomach with this one. It’s so tasty I usually make it at least once every two months.
Just get a large pot and place it over the wood burning fireplace in your kitchen and get ready to taste one of the most delicious Italian dishes you could imagine.
You don’t have a wood burning fireplace in your kitchen?
Mmmm! Well neither do I that’s why I use a large pot and my kitchen stove to make this wonderful stew.
If you have a wood burning fireplace in your kitchen then go for it.
That’s about as rustic as you can get unless your outdoors.
This recipe calls for a little wine as in most of my recipes.
Either it goes in the dish or I drink it.
Either way is fine with me.
Also like most of my recipes, make sure you serve this Italian lamb stew with a nice fresh loaf of Italian bread.
- 2 pounds of boneless shoulder of lamb cut in cubes
- 1/2 cup of flour
- 4 tbsp of extra virgin olive oil
- 4 cloves of garlic chopped
- 4 sprigs of fresh rosemary chopped
- 1 red onion slice thin
- 4 carrots peeled and cut into circles
- 1 red bell pepper cut into slices
- 5 small red potatoes unpeeled and cut in half
- 1 28oz can of chopped tomatoes
- 1 cup of beef broth
- 1/2 cup of red wine
- Salt and pepper to taste
- Dredge lamb in flour.
- In a large pot heat oil and brown lamb.
- Toss in garlic and rosemary and sauté for 2 minutes.
- Add carrots, potatoes, peppers, onions and tomatoes and stir.
- Add broth and wine and cook around 1 and a half hours until meat is very tender.
Note: Don’t serve this dish with any fresh Italian bread. It must be the crusty kind.
Source and picture GreatChicago