Lamb Stew

Succulent cuts of lamb, slow roasted in a wonderful vegetable sauce.

Lamb Stew


For 6 Person(s)

For the Stew:

  • 3 pounds various cuts of lamb
  • 2 carrots chopped
  • 2 celery stalks chopped
  • 1 large onion chopped
  • 2 cups tomato sauce
  • 1 cup white wine
  • 1 cup beef or veal stock
  • 1 cup cannellini beans
  • salt and pepper
  • all purpose flour for dredging
  • extra virgin olive oil
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  1. Lightly dredge lamb pieces in flour and place in a hot pan with some olive oil.
  2. Cook for 5 minutes on each side or until nicely browned.
  3. Remove lamb and set aside.
  4. In the same pan add onion, celery and carrots an saute for 5 minutes until veggies are soft.
  5. Now add tomato sauce, beans, stock and white wine and cook an additional 5 minutes until well blended and warmed through.
  6. Place lamb in the sauce, cover and place in a 400*F oven for 1 1/2 hours.

Recipe Notes

Serve over a bed of arborio or white rice.

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