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.