Chef Ray’s Recipe of the Month: Italian Lamb Stew

Italian Lamb Stew

This is a very simple and tasty lamb stew. Perfect for the cold winters and a delight served with crusty bread. With the addition of fresh orange and vinegar we add a classic Italian combination and a unique flavor profile.


2 pounds of boneless shoulder of lamb cut in cubes

1/2 cup of flour

6 tbsp of virgin olive oil

½ Cup Red wine vinegar

8 cloves of garlic chopped

8 sprigs of fresh rosemary

1 red onion slice thin

1 Orange, quartered

3 carrots peeled and cut into circles

2 red bell peppers,cut into slices

5 small red potatoes unpeeled and cut in half

1 28oz can of chopped tomatoes

2 ½ cups of beef stock or broth

1 1/2 cups of red wine

Salt and pepper to taste


In a large bowl or zip-loc bag, dredge the lamb in flour.

In a large pot heat the olive oil and once it is very hot add the lamb and brown well.

Once browned, add the garlic, onion and rosemary and sauté for 4 minutes.

Add the vinegar and cook for 2 minutes

Add the carrots, potatoes, peppers, squeeze in the orange and throw in the segments, finally add the tomatoes.  Stir well and cook for 3 minutes.

Now add the wine and cook and bring to a boil, simmer rapidly for 7 minutes and then add the stock or broth. Bring to a boil and cook and a simmer until the meat is tender, about 1 ½ hours.

Season and serve with crusty bread and polenta.

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