Lamb Casserole alla Italiana
A hearty, comforting Italian-inspired lamb casserole with a rich, warm, and malty flavor.
Ingredients
- ●500g lamb shouldercut into 2-inch cubes
- ●1 large onionchopped
- ●3 cloves garlicminced
- ●2 medium carrotspeeled and chopped
- ●2 stalks celerychopped
- ●250g cherry tomatoeshalved
- ●250ml red winedry
- ●250ml beef brothhomemade or store-bought
- ●2 tbsp tomato pastehomemade or store-bought
- ●2 tbsp olive oilextra virgin
Instructions
- 1
Preheat the oven to 160°C (320°F).
- 2
Season the lamb cubes with salt and pepper.
- 3
Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat.
- 4
Brown the lamb cubes on all sides, then remove from the pot and set aside.
- 5
Reduce heat to medium and add the remaining 1 tablespoon of olive oil.
- 6
Add the chopped onion, minced garlic, chopped carrots, and chopped celery to the pot.
- 7
Cook, stirring occasionally, until the vegetables are softened and lightly browned.
- 8
Add the halved cherry tomatoes, red wine, beef broth, and tomato paste to the pot.
- 9
Stir to combine and bring the mixture to a simmer.
- 10
Return the browned lamb cubes to the pot and stir to coat with the sauce.
- 11
Cover the pot with a lid and transfer to the preheated oven.
- 12
Bake for 2 1/2 hours, or until the lamb is tender and the sauce has thickened.
- 13
Serve hot, garnished with chopped fresh parsley, if desired.