질문하기
Slow-braised lamb stew with vegetables and wine is Italian comfort food at its core. This high protein mediterranean family dinner is a hearty carnivore dish that freezes well.
Pat the lamb pieces dry and season with 1 tsp salt and half the black pepper. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering, then brown lamb pieces in batches, turning occasionally for 6–8 minutes total. Set aside browned lamb.
Reduce heat to medium. Add remaining olive oil, chopped onions, carrots, and celery. Cook for 5 minutes, stirring occasionally, until onions are translucent without browning.
Add minced garlic, rosemary, thyme, and the bay leaf. Sauté for 1 minute until fragrant, taking care the garlic does not burn.
Pour in the red wine and use a wooden spoon to scrape up any browned bits from the bottom. Let the wine simmer and reduce by half, about 4 minutes over medium-high heat.
Return lamb to the pot with its juices. Stir in diced tomatoes and potatoes. Pour beef broth over to cover, then bring to a simmer. Cover with lid and braise on low heat (just an occasional bubble breaking the surface) for 2.5–3 hours, or until the lamb is fork-tender.
Check the stew at the 2-hour mark; if too much liquid remains, crack the lid and cook uncovered for the last 30 minutes, allowing the sauce to concentrate. Taste and adjust seasoning if needed before serving.
