Category: Dinner, Kids Meals, Lamb Recipe, Light Dinners, Lunch, Meal Times, Recipes, Summer Recipes, Winter Recipes
Cuisine: African, European, Italian/USA, South African
Cooking Method: Stove Top
Yields:
6 Servings
Difficulty: Easy
Prep Time: 20 Mins
Cook Time:
1 Hr 30 Mins
Total Time:
1 Hr 50 Mins
The perfect dish for those cold winter meals.
Ingredients
Adjust Servings
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INGREDIENTS:
Instructions
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METHOD:
- 1. Season the Lamb with Salt & Pepper and coat with the Flour.
- 2. Heat the Oil in a large pot over medium heat. Add the Lamb and brown on all sides (I did this in two batches so not to crowd the pan).
- 3. Remove from the pan and set aside.
- 4. Add the Onions to the same pan and cook until translucent for about 5 minutes. Add the Garlic and cook another minute.
- 5. Add the Carrots and Celery and cook for another few minutes. Coat with the Tomato Paste and cook an additional minute.
- 6. Add the Wine and raise the heat to medium-high heat. Cook the wine until it reduces in half. You can also scrape up and stir in anything that may have stuck to the bottom of the pan.
- 7. Return the Lamb to the pan. Stir in the Tomatoes and Stock. Add the Parsley and Salt & Pepper to taste. Cover and simmer on the lowest heat for 1-½ hours.
- 8. If using, Bring a large pot of water to a boil and cook Pasta according to the package instructions.
- 9. Serve the stew on top of the Pasta & sprinkle with grated Parmesan Cheese.
