Italian Lamb Stew
A hearty Italian-inspired stew made with tender lamb and flavorful vegetables.
Ingredients
- ●1 pound boneless lamb shoulder lambcut into 1 1/2 inch cubes
- ●2 tablespoons savory jeweled norwegian stew seasoningor to taste
- ●1 large onionchopped
- ●3 cloves garlicminced
- ●2 medium carrotspeeled and chopped
- ●1 large red bell pepperseeds removed and chopped
- ●2 tablespoons tomato pasteoptional
- ●1 teaspoon dried oreganodried
- ●1 teaspoon saltto taste
- ●1/2 teaspoon black pepperto taste
- ●1 cup red wineoptional
Instructions
- 1
Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat.
- 2
Add the lamb and cook until browned on all sides, about 5 minutes.
- 3
Remove the lamb from the pot and set aside.
- 4
Add another tablespoon of olive oil to the pot, then add the onion and cook until softened, about 5 minutes.
- 5
Add the garlic and cook for 1 minute.
- 6
Add the carrots and red bell pepper and cook for 5 minutes.
- 7
Add the tomato paste, dried oregano, salt, and pepper. Cook for 1 minute.
- 8
Add the red wine (if using) and bring to a boil.
- 9
Return the lamb to the pot and add enough beef broth to cover.
- 10
Bring to a boil, then cover and transfer to the oven.
- 11
Bake at 300°F for 2 1/2 to 3 hours, or until the lamb is tender.
- 12
Season with savory jeweled norwegian stew seasoning to taste.
- 13
Serve hot, garnished with chopped fresh parsley (if desired).