Lamb stew
Description
The recipe won't take much time. Hearty lamb stew will diversify your menu. Serve hot.
Instructions
- 1
Step 1
1. Chop the onion, mushrooms, celery, carrots, and garlic. Preheat the oven to 160 degrees. Heat oil in a large pot over high heat. Season the lamb with salt and pepper.
- 2
Step 2
2. Add to the pot and sear on all sides for about 12 minutes. Transfer the lamb to a plate.
- 3
Step 3
3. Add onion, mushrooms, carrots, celery, garlic, thyme, rosemary, and red pepper to the pot and sauté until vegetables are tender, about 8 minutes. Return the lamb to the pot.
- 4
Step 4
4. Add the wine and cook until the liquid has evaporated, about 6 minutes. Add 3 cups of beef broth and tomatoes, bring to a boil again.
- 5
Step 5
5. Cover the pot with a lid, place in the oven, and bake until the meat is tender, about 1 1/2 hours. Using tongs, transfer the lamb to a large bowl. Let it cool for 10 minutes. Cut the meat into small pieces and remove the bones. Return the meat to the pot with the vegetables. Season with salt and pepper to taste. The stew can be prepared 1 day ahead, covered and refrigerated, then reheated over medium heat before serving.
- 6
Step 6
6. Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Drain and transfer the pasta to a large serving dish. Top with the lamb and vegetables, and serve with Parmesan cheese, if desired.