- Iris Windsor
Italian Lamb Stew
Updated: Jun 15
All of the recipes that I post on the Dragonfly's Early Learning site have been trialed and tested. This recipe is no exception and I can really recommend it. Great as an evening meal and even better as lunches or for another meal. It is nice to be able to find a recipe that you can make ahead of time and just heat to serve so this can be prepared over the weekend to use during the week
This recipe is perfect for that and I love to make well ahead of time for 2 reasons
.Time allows the flavours to develop so it actually improves over time
.Time allows any fat to rise to the surface and solidify. This can then be scooped off the top before reheating and serving
This is a really delicious and flavourful stew, particularly if you follow the instructions as the method has been developed to maximize the flavours.
Italian Lamb Stew
Ingredients
olive oil
4 anchovies
2 onions diced
4 cloves garlic
1kg lamb shoulder
salt and pepper
1 large carrot cleaned and diced
2 stalks celery diced finely
1 small red chili, seeds removed and diced small
1 glass white wine
2 tablesp white wine vinegar
4 potatoes scrubbed, cut into pieces and salted
2 x punnets cherry tomatoes (400gms)
250 mls stock
200gms green frozen peas
chop celery leaves to garnish
Method
Heat olive oil in a pan
Add anchovies and cook for a few minutes till melted in oil
Place lamb in a bowl and add salt and pepper
Toss till coated
Add to pan and sear till lamb is sealed and brown all over
Add diced onions and diced garlic and cook till translucent
Scrub and dice carrot
Add to pan
Dice celery and chilli
Add to pan
Add 1 glass of wine
Stir and allow wine and juices to evaporate
Add 2 tablesp white wine vinegar
Cover with a old or alfoil
Cook for 20 mins
Taste for flavour
Potato dice salt and pepper
Add tomatoes
add 250mls stock
Turn heat down
Cover
Cook 40 to 50mins
Add peas
Cook for 10 mins
Celery leaves chopped
Note: I am not an anchovy fan so made it without. It was still really delicious!!
