Italian Lamb Stew

 

INGREDIENTS

• 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

PREPARATION

1. Dredge lamb in flour.

2. In a large pot heat oil and brown lamb.

3. Toss in garlic and rosemary and sauté for 2 minutes.

4. Add carrots, potatoes, peppers, onions and tomatoes and stir.

5. Add broth and wine and cook around 1 and a half hours until meat is very tender.