Italian Lamb Stew Recipes

ITALIAN LAMB STEW

Italian Lamb Stew image

This lamb stew is a lighter version of more traditional recipes, but still provides the comfort of those heartier stews. It is a great way to make use of those extra vegetables from your garden. Serve with crusty rolls.

Provided by Juanita/Jane

Categories Soups, Stews and Chili Recipes Stews

Time 1h35m

Yield 6

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
1 ½ pounds boneless lamb shoulder, cut into 1-inch cubes
salt and ground black pepper to taste
5 cloves garlic, sliced thin
½ cup red wine
½ cup chicken broth
4 cups peeled, chopped tomatoes
1 teaspoon dried oregano
1 bay leaf
4 potatoes, peeled and cut into 1-inch pieces
2 cups fresh green beans, trimmed
1 red bell pepper, seeded and cut into 1-inch pieces
2 small zucchini, sliced
3 tablespoons chopped fresh parsley

Steps:

Heat the olive oil in a Dutch oven or large, heavy-bottomed pot. Season the lamb with salt and pepper; cook in the hot oil until browned, 2 to 3 minutes. Add the garlic; cook and stir 1 minute. Pour the red wine and chicken broth into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pot with a wooden spoon. Reduce the heat to medium-low; add the tomatoes, oregano, and bay leaf to the pot. Simmer gently until the lamb is tender, about 45 minutes.
Raise heat to medium-high. Add the potatoes, green beans, red pepper, and zucchini to the pot. Cook until the vegetables are tender, another 15 to 20 minutes. Sprinkle the parsley over the soup. Remove the bay leaf and season with salt and pepper before serving.

Nutrition Facts : Calories 389.3 calories, Carbohydrate 38 g, Cholesterol 57.9 mg, Fat 16.7 g, Fiber 7 g, Protein 20.3 g, SaturatedFat 5.5 g, Sodium 283.3 mg, Sugar 7.1 g

ITALIAN LAMB STEW

Italian Lamb Stew image

This is fantastic recipe for a delicious, rich lamb stew. The lamb just melts in your mouth! It is based on a recipe from the tv show Everyday Italian but I've made quite a few changes that I think make this just right.

Provided by Donnalou86

Categories Stew

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1/4 cup olive oil
3 lbs boneless leg of lamb, cut into 11/2 - 2 inch chunks
salt & freshly ground black pepper
2 tablespoons all-purpose flour
3 garlic cloves, finely chopped (or use jarred easy garlic, I do!)
1 1/2 cups dry white wine
1/4 cup red wine vinegar
3 1/2 cups beef stock
1 (15 ounce) can chopped tomatoes
1 tablespoon tomato paste
3 small onions, cut into large chunks
6 medium potatoes, peeled and cut into large pieces
2 large carrots, peeled and cut into 1 inch pieces

Steps:

Heat oil in a large, heavy bottomed pan on a medium - high heat.
In a bowl, sprinkle lamb with salt and pepper, then add the flour. Using your hands toss the lamb in the flour until evenly coated.
Add the lamb to the pan and brown in batches to ensure you keep the heat up. This ensures you seal the meat quickly and do not stew it, keeping the juices inches.
Set the lamb aside on a plate.
Add the garlic to the same pan and sauté until soft and fragrant (around 3-5 minutes).
Add wine and red wine vinegar and simmer over medium to high heat until reduced by half.While stirring to scrape the brown bits from the bottom of the pan.
Return the lamb to the pan, then add the tomatoes, tomato paste and beef stock. Stir. Cover partially and simmer on a low heat for about 1 hour until the lamb is getting tender.
Add the onions, carrots and potatoes to the stew.
Continue to simmer for another 30 minutes until the vegetables are cooked and serve. This recipe goes great with slices of garlic bread!

Nutrition Facts : Calories 874.6, Fat 48.5, SaturatedFat 18.4, Cholesterol 156.5, Sodium 641.9, Carbohydrate 50.3, Fiber 6.9, Sugar 7, Protein 48.2

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