Corsican Lamb Stew

local_grocery_store Ingredients

• 1.5 pounds lamb shoulder, cut into chunks
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 cup red wine
• 2 cups beef or vegetable broth
• 2 bay leaves
• 4 fresh thyme sprigs
• 1 rosemary sprig
• to taste salt
• to taste black pepper

restaurant_menu Method

1. 1.Heat olive oil in a large pot or Dutch oven over medium heat.
2. 2.Add the lamb chunks and cook until browned on all sides. Remove the lamb from the pot and set aside.
3. 3.In the same pot, add the chopped onion, sliced carrots, sliced celery, and minced garlic. Cook until the vegetables are softened.
4. 4.Stir in the tomato paste and cook for another minute.
5. 5.Pour in the red wine and scrape the bottom of the pot to release any browned bits.
6. 6.Add the lamb back to the pot along with the beef or vegetable broth, bay leaves, thyme sprigs, and rosemary sprig.
7. 7.Season with salt and black pepper to taste.
8. 8.Bring the stew to a boil, then reduce the heat to low and simmer for 2 hours, or until the lamb is tender.
9. 9.Remove the bay leaves, thyme sprigs, and rosemary sprig before serving.
10. 10.Serve the Corsican Lamb Stew hot with crusty bread or over creamy polenta.
11. 11.Enjoy!

lightbulb_outline Tips

• chevron_rightFor an extra flavor boost, marinate the lamb chunks in red wine overnight before cooking.
• chevron_rightFeel free to add other vegetables like potatoes or bell peppers to the stew for added texture and flavor.
• chevron_rightLeftovers can be stored in the refrigerator for up to 3 days or frozen for future meals.