Winter Italian Lamb Stew

The perfect dish for those cold winter meals.

• Difficulty: Easy
• 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

Ingredients

INGREDIENTS:

• 900 g Lamb Stew ((Cubed))
• 2 tbsp Cake Flour
• 4 tbsp Olive Oil
• 1 Onion ((Chopped))
• 2 Cloves Garlic ((Chopped))
• 2 Large Carrot ((Sliced))
• 1 tbsp Tomato Paste
• 1 cup White Wine
• 1 1/2 cup Lamb Stock OR Beef Stock
• 1 Tomatoes ((1 Can))
• Salt & Pepper ((For Taste))
• Parmesan Cheese ((Greated))
• Fresh Parsley ((For Serving))
• 450 g Pasta ((Your Choice))

Instructions

METHOD:

1. 1. Season the Lamb with Salt & Pepper and coat with the Flour.
2. 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. 3. Remove from the pan and set aside.
4. 4. Add the Onions to the same pan and cook until translucent for about 5 minutes. Add the Garlic and cook another minute.
5. 5. Add the Carrots and Celery and cook for another few minutes. Coat with the Tomato Paste and cook an additional minute.
6. 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. 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. 8. If using, Bring a large pot of water to a boil and cook Pasta according to the package instructions.
9. 9. Serve the stew on top of the Pasta & sprinkle with grated Parmesan Cheese.