Italian Lamb Stew with Potatoes

Ingredients

• 2 pounds (900g) lamb shoulder, cut into chunks 2 pounds (900g) lamb shoulder, cut into chunks
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, diced 1 onion, diced
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 cup (240ml) red wine 1 cup (240ml) red wine
• 4 cups (950ml) beef or vegetable broth 4 cups (950ml) beef or vegetable broth
• 2 sprigs fresh rosemary 2 sprigs fresh rosemary
• 4 sprigs fresh thyme 4 sprigs fresh thyme
• 2 bay leaves 2 bay leaves
• 1 pound (450g) potatoes, peeled and cut into chunks 1 pound (450g) potatoes, peeled and cut into chunks
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 35g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot or Dutch oven over medium heat.
2. 2.
   Add the lamb chunks and brown them on all sides. Remove the lamb from the pot and set aside.
3. 3.
   In the same pot, add the diced onion, carrots, and celery. Sauté until the vegetables are softened.
4. 4.
   Add the minced garlic and tomato paste. Cook for another minute, stirring constantly.
5. 5.
   Pour in the red wine and scrape the bottom of the pot to release any browned bits.
6. 6.
   Return the lamb to the pot and add the beef or vegetable broth, rosemary, thyme, and bay leaves. Season with salt and pepper.
7. 7.
   Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, or until the lamb is tender.
8. 8.
   Add the potatoes to the pot and continue simmering for an additional 30 minutes, or until the potatoes are cooked through and the stew has thickened.
9. 9.
   Remove the rosemary sprigs, thyme sprigs, and bay leaves before serving.
10. 10.
    Taste and adjust the seasoning if needed.
11. 11.
    Serve the Italian Lamb Stew with Potatoes hot, garnished with fresh herbs if desired.

Treat your ingredients with care...

• Lamb shoulder — For the most tender and flavorful stew, choose lamb shoulder with some marbling. Trim off excess fat before cutting into chunks.
• Red wine — Use a dry red wine, such as Chianti or Merlot, to enhance the flavors of the stew. If you prefer not to use alcohol, you can substitute with additional broth.
• Potatoes — Cut the potatoes into chunks of similar size to ensure even cooking. Add them to the stew when the lamb is almost tender to prevent them from becoming too soft.

Tips & Tricks

• For a deeper flavor, marinate the lamb chunks in red wine and herbs for a few hours before cooking.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with cold water and add it to the stew during the last 10 minutes of cooking.
• Leftovers taste even better the next day as the flavors continue to develop. Store in the refrigerator for up to 3 days.
• Serve the stew with a sprinkle of freshly grated Parmesan cheese for an extra touch of richness.
• This stew pairs well with a glass of full-bodied red wine, such as Sangiovese or Cabernet Sauvignon.

Serving advice

Serve the Italian Lamb Stew with Potatoes in deep bowls, allowing the aromatic broth to surround the tender lamb and potatoes. Accompany it with crusty bread to soak up the flavorful sauce.

Presentation advice

Garnish the stew with a sprig of fresh rosemary or thyme to add a pop of color. Serve it in rustic earthenware bowls to enhance the traditional Tuscan feel.