Braised Lamb Stew
A hearty Italian-inspired lamb stew made with tender lamb, fresh herbs, and a hint of acidity from the sour ingredients.
Ingredients
- ●1.5 lbs lamb shouldercut into 2-inch pieces
- ●1 medium mild onionchopped
- ●2 cups sour tomatoescanned or fresh
- ●1 medium brazilian red bell pepperchopped
- ●2 tbsp olive oilfor browning
- ●to taste salt
- ●to taste pepper
Instructions
- 1
Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat.
- 2
Brown the lamb pieces on all sides, about 5 minutes. Remove from pot and set aside.
- 3
Reduce heat to medium and add the remaining 1 tablespoon of olive oil.
- 4
Add the chopped onion and cook until softened, about 5 minutes.
- 5
Add the chopped red bell pepper and cook for an additional 2 minutes.
- 6
Add the browned lamb back to the pot, along with the canned tomatoes, salt, and pepper.
- 7
Bring the stew to a boil, then cover and transfer to the oven.
- 8
Braise the stew at 300°F (150°C) for 2 1/2 hours, or until the lamb is tender.
- 9
Serve hot, garnished with fresh herbs if desired.
- 10
Let the stew rest for 10 minutes before serving to allow the flavors to meld.