Name: Tuscany Lamb
Prep time: 15 min
Cook time: 2 h 15 min
Total time: 2 h 30 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 2 lbs boneless lamb shoulder, cubed; 2 tbsp olive oil; 1 onion, chopped; 4 cloves garlic, minced; 1 tsp dried rosemary; 1 tsp dried thyme; 1 tsp dried oregano; 1/2 cup red wine; 1 can (14 oz) diced tomatoes; 1 cup beef broth; Salt and pepper to taste; Fresh parsley, chopped (for garnish)

Instructions

Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the cubed lamb and brown on all sides, about 6-8 minutes. Remove the lamb from the pot and set aside.
In the same pot, add the chopped onion and garlic. Sauté until the onions are translucent and fragrant, about 5 minutes.
Stir in the dried rosemary, thyme, and oregano, and cook for another minute to release the herbs' flavors.
Deglaze the pot by adding the red wine, scraping up any browned bits from the bottom of the pot for extra flavor.
Add the diced tomatoes with their juices and beef broth to the pot. Bring the mixture to a simmer.
Return the browned lamb to the pot, along with any juices that may have accumulated. Season generously with salt and pepper.
Cover the pot with a lid, reduce the heat to low, and let the stew simmer gently for about 2 hours, stirring occasionally. The lamb should become tender and succulent.
Taste and adjust the seasoning if needed. If the stew is too thick, you can add a bit more beef broth to reach your desired consistency.
Once the lamb is fork-tender and the flavors have melded beautifully, remove the pot from the heat. Let it sit for a few minutes to allow the flavors to further develop.
Serve the Tuscany Lamb hot, garnished with chopped fresh parsley to add a pop of color and freshness. This dish pairs wonderfully with creamy polenta, roasted vegetables, or a simple green salad.

Ingredients

Instructions

Nutrition Facts

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