Lamb Stew

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


Lamb Stew

Ingredients

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
 
ADVERTISEMENT
 
The New Cooking with Nonna Cookbook:
 
A Year of Italian Holidays
 
is Available!
 
Get it HERE!

 

 

Get Yours HERE!!!

 

La Grattugia della Nonna

Just like the one your Nonna had.

Get one HERE!!!

 

 

Directions

  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.
ADVERTISEMENT

Recipe Notes

Serve over a bed of arborio or white rice.

Be the first to post a review

You must be logged in to review
´╗┐

Top