Italian lamb stew

Italian lamb stew

By
From
Encyclopedia of Food and Cookery
Serves
4-6

Ingredients

Quantity Ingredient
2 tablespoons oil
250g bacon, rind removed, diced
1 onion, sliced
2 garlic cloves, crushed
1kg leg or shoulder of lamb, boned, trimmed of excess fat and cut into 4 cm cubes
salt and freshly ground black pepper
1 teaspoon fresh rosemary, chopped
or 1/4 teaspoon dried rosemary
1 teaspoon fresh marjoram, chopped
or 1/2 teaspoon dried marjoram
125ml red wine, plus 2 tablespoons extra
2 tablespoons tomato paste

Method

  1. Heat oil in a large, heavy frying pan. Add bacon, onion and garlic and sauté until golden. Remove to a plate.
  2. Add half the meat and brown on all sides. Remove, and brown remaining meat. Place meat in a heavy saucepan, add sautéed bacon, onion and garlic and season with salt, pepper, rosemary and marjoram. Stir in 125 ml red wine, bring to the boil and simmer until wine is reduced by half.
  3. Add tomato paste and enough water to cover meat. Cover and simmer gently for about 1½ hours or until meat is tender. Add remaining red wine just before serving to deepen flavour, and serve directly from pan. Serve with flat ribbon noodles or fluffy boiled rice.
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