Italian Lamb Stew

A lovely, lovely stew made with lots of red wine and perfect for a change for supper. This lamb stew is served with pasta and Parmesan, it is a family favorite in Italy, as it certainly is for us.

Ingredients

Diced Lamb
Red Wine

Onion

Garlic
Carrot

Parsley
Tomato Puree
Chicken or Lamb Stock
Seasoning
Frozen Peas

Parmesan
Pasta

Put some seasoned flour in a bowl and coat the lamb pieces then perhaps in two batches gently fy it in a little butter and olive oil until browned all over, remove from the frying pan and set aside.

Chop an onion and carrot and garlic and add to the pan and fry gently until the onion is clear, add some more butter and oil; if needed.

Add the lamb back to the pan and add a glass of red wine and deglaze, then add two or three tablespoons of tomato puree, then about two more glasses of red wine, simmer and allow to reduce by about half. Then add some stock and simmer gently for about an hour, or until the meat is ready. Prep your pasta. Add some frozen peas to the dish, add chopped parsley.

If your sauce is too thin, thicken it with a 'beurre marie' - mix a little flour with a little softened butter and drop bits into the liquid and stir till you have the desired consistancy.