Italian Lamb Stew

Italian Lamb Stew



  • 2 pounds of boneless shoulder of lamb cut in cubes

  • 1/2 cup of flour

  • 4 tbsp of extra virgin olive oil

  • 4 cloves of garlic chopped

  • 4 sprigs of fresh rosemary chopped

  • 1 red onion slice thin

  • 4 carrots peeled and cut into circles

  • 1 red bell pepper cut into slices

  • 5 small red potatoes unpeeled and cut in half

  • 1 28oz can of chopped tomatoes

  • 1 cup of beef broth

  • 1/2 cup of red wine

  • Salt and pepper to taste


  • Dredge lamb in flour.

  • In a large pot heat oil and brown lamb.

  • Toss in garlic and rosemary and sauté for 2 minutes.

  • Add carrots, potatoes, peppers, onions and tomatoes and stir.

  • Add broth and wine and cook around 1 and a half hours until meat is very tender.


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