This Italian Lamb Stew recipe is just simply amazing. A Classic Italian Lamb Stew recipe from Chef Gennaro (link below). In this recipe I’m using boneless leg of lamb, lots of wonderful vegetables and some simple but good spices. It all comes together in a rich and comforting lamb stew. If you like lamb you have got to try this one. Simply delicious. Enjoy.
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How to make the Best Italian Lamb Stew ~ Great Lamb Recipe
1-2 pds. cubed lamb
1 cup diced onions
1 1/2 cups mini carrots
1 cup diced celery
2 cups diced potatoes
1 pint of cherry tomatoes – mini plum tomatoes
if you can find
1 cup frozen peas
1 sliced green/red chili pepper – optional
1 cup white wine
1 cup chicken broth – or more if needed
2 tsp. white vinegar
4 anchovies with a little oil
2-3 cloves sliced garlic
6-8 sprigs of thyme or 1/2 to 1 tsp dried thyme
about 1/4 cup good olive oil
salt and black pepper to taste
fresh chopped parsley
In a pan on medium heat add olive oil, enough to coat
bottom and cubed lamb. Salt and pepper to taste.
Stir and cook until meat is no longer pink.
Add carrots. Stir and cook for one minute.
Add onions and celery. Stir and cook for 8-10 minutes
until liquid cooks down..
Add garlic, thyme and chilies. Stir and cook for a
Add white wine, stir and bring to a simmer. Cover
and cook for 35-40 minutes occasionally stirring.
Add potatoes, salt and pepper and tomatoes.
Stir, add chicken broth, bring back up to a simmer, cover and cook for 20-25 minutes until potatoes are fork tender.
Add peas, stir and cook for 3-5 minutes until peas
are heated through.
Serve with a drizzle of extra virgin olive oil on top
and some chopped parsley.