LAMB, POTATO, AND TOMATO STEW

Lamb, Potato, and Tomato Stew image

Number Of Ingredients 11

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1 large onion, chopped
2 tablespoons olive oil
2 pounds boneless shank or leg of lamb, cut into 1-inch chunks
salt and freshly ground black pepper, to taste
1/2 cup dry white wine
3 cups drained and chopped canned tomatoes
1 tablespoon chopped fresh rosemary
1 pound waxy boiling potato, cut into 1-inch pieces
2 carrots, cut into 1/2-inch thick slices
1 cup fresh peas or frozen peas, partially thawed
2 tablespoons chopped fresh flat-leaf parsley

Steps:

1 In a large Dutch oven or other deep, heavy pot with a tight-fitting lid, cook the onion in the olive oil over medium heat until softened, about 5 minutes. Add the lamb. Cook, stirring frequently, until the pieces are lightly browned. Sprinkle with salt and pepper. Add the wine and bring it to a simmer. 2 Stir in the tomatoes and rosemary. Reduce the heat to low. Cover and cook 30 minutes. 3 Add the potatoes, carrots, and salt and pepper to taste. Simmer 30 minutes more, stirring occasionally, until the lamb and potatoes are tender. Add the peas and cook 10 minutes more. Sprinkle with parsley and serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves