An Italian braised lamb stew with thick, rich gravy – an ideal recipe for cheap cuts as slow-cooking guarantees a tender dish.
Add the onions to the same pan and cook until translucent (about 5 minutes). Add the garlic and cook another minute.
Add the carrots and celery and cook for another few minutes. Coat with the tomato paste and cook an additional 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.
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.
If using, Bring a large pot of water to a boil and cook according to the package instructions.
Please note: As it's optional, the nutritional information does not include the pasta.