This savory Italian Lamb Stew recipe makes a delicious, rich stew with lamb that just melts in your mouth!
When I was growing up, my Italian grandmother used to make tomato sauce that would cook all day with all different types of meat in it and served it on pasta. I always loved it and this dish was inspired by those Sunday dinners.With Easter coming, I thought it would be a good time to share this recipe. I know a lot of people don’t think of cooking stew, but lamb is so often served for Easter dinner and I think this is a new and different way to serve it.
- 2 lbs Lamb stew meat cubed
- 2 tablespoons flour
- 4 tablespoons olive oil
- 1 large onion chopped
- 2 cloves garlic chopped
- 1 cup white wine
- 1 tablespoon tomato paste
- 3 cups lamb or beef stock
- 1 14.5oz can crushed tomatoes
- 2 large carrots sliced
- 2 stalks celery sliced
- A good handful fresh parsley chopped
- salt and pepper to taste
- grated Parmesan cheese for serving
- 1 lb pasta of your choice
Season the lamb with salt & pepper and coat with the flour.
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).
Remove from the pan and set aside.
Add the onions to the same pan and cook until translucent (about 5 minutes).
Add the garlic and cook another minute.
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.
Stir in the tomato paste.
Return the lamb to the pan. Stir in the vegetables, tomatoes and stock.
Add the parsley and salt & pepper to taste.
Cover and simmer on the lowest heat for 1 1/2 hours.
Bring a large pot of water to a boil and cook according to the package instructions.
Serve the stew on top of the pasta & sprinkle with grated Parmesan cheese.