Italian · Dinner
Lamb and Tomato Stew
Braised lamb shoulder simmered with tomatoes, garlic, onion, red wine and rosemary until fork-tender in a thick, rich sauce. Finished with fresh parsley and served over soft polenta, this Italian-style stew balances savoury depth with gentle acidity from the tomatoes and woodsy herb aroma.
$7
15 minsPrep
95 minsCook
110 minsTotal
MediumLevel
Nutrition per serving
615Calories
45.3gProtein
29.8gFat
34.2gCarbs
8.9gSugar
5.1gFiber
980mgSodium
168mgChol
10.9gSat Fat
1180mgPotassium
95mgCalcium
5.8mgIron
2.9mcgVitamin B12
14mgVitamin C
protein-rich
high-fiber
rich-umami
Instructions
1
Prep
Pat lamb shoulder dry and season with salt and pepper. Mince garlic, dice onion, carrot, celery, and chop rosemary leaves and parsley.
2
Sear
Heat olive oil in a heavy pot over medium-high heat. Brown lamb chunks on all sides for 6 minutes until deeply browned.
3
Sweat
Add onion, carrot and celery to the pot over medium heat and cook for 5 minutes until onion turns translucent.
4
Braise
Stir in garlic and tomato paste for 1 minute. Pour in red wine, scrape the pot base, add tomatoes, stock and rosemary, cover and simmer over low heat for 75 minutes until fork-tender. Uncover and simmer 10 minutes until sauce thickens, then stir in parsley.
5
Plate
Spoon cooked polenta into a shallow bowl and ladle the lamb and tomato stew over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g lamb shoulder
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 4 cloves4 cloves garlic
- 11 onion
- 1/2 cup120ml red wine
- 2 sprig2 sprig rosemary
- 2 tbsp2 tbsp olive oil
- 4 tbsp4 tbsp tomato paste
- 2/3 cup160ml beef stock
- 11 carrot
- 11 celery stalk
- 2 tbsp2 tbsp fresh parsley
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 1 cup200g polenta, cooked
