Lamb and Red Wine Stew
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 2 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g lamb
- 2 onions)
- 2 carrot (s)
- 2 stalks celery
- 500 ml red wine, dry
- 1 can tomato (s), 400 g
- some tomato paste
- 3 bay leaves
- some stalks rosemary
- salt and pepper
- Flour, for dusting
- some olive oil
Print Recipe
Pin Recipe Instructions
- Preheat oven to 180 degrees.
- Cut the lamb into 2 cm cubes and remove fat and tendons. Cut the onions, carrots and celery into small cubes and sauté them with the bay leaves and rosemary in a little olive oil in an ovenproof saucepan until it has turned color but is still firm to the bite. The meat is dusted with a little flour and then added to the vegetables with the wine and canned tomatoes. Season with salt, pepper and a little tomato paste, stir well and bring to a simmer with the lid closed.
- Put the pot in the oven for 1 1/2 hours. Take the lid off the pot for the last half hour. Season again to taste, remove the bay leaves and rosemary and serve hot with baguette or potatoes.
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