This slow cooked lamb stew recipe produces a stew that is rustic and hearty and the recipe apparently originates from Puglia in Italy (which just makes me feel warm and fuzzy when cooking it for some reason). It is extremely easy to prepare and once the prep is done you just cook the bejeezus out of it to produce the "melt in the mouth" lamb. And, the best part is that it tastes even better the next day so it's great for leftovers!
- 2 cloves of garlic
- A few sprigs of fresh rosemary
- A good lug of olive oil
- 1 kg of diced lamb (trimmed of fat)
- flour seasoned with cayenne pepper (for dredging) [I like things spicy (hence the cayenne pepper) but if you prefer your food a little on the calmer side you can season with freshly ground black pepper].
- 1 cup of white wine
- Salt to season
- 6 chopped tomatoes
- 1 cup beef stock
- 2 potatoes
- 1 carrot
- 1 handful of green beans
- Preheat the oven to 130 degrees celcius (if you only have a couple of hours to cook the stew then crank the oven up to 180 degrees and cook for 2 hours instead of 4). Chop up the garlic, heat some of the oil in a casserole dish and add the garlic and rosemary to the oil. Cook over medium heat until garlic is golden.
- Dredge the lamb in the flour. Add the lamb to the garlic and rosemary and cook until the lamb is brown on the outside.
- Add the wine, raise the heat and bring to the boil. Season with salt.
- Stir in the tomatoes and the stock and stir well.
- Cover the casserole dish and put the dish in the oven. Bake for 3-4 hours. Put in some chopped potatoes 30 mins before you finish cooking, and add some chopped carrots and beans 15 mins before you finish cooking.
- Serve with either steamed rice or polenta, it is delicious with both.