Italian Lamb Stew


Cuisine : Italian
Calories : 389
Type : Non Vegetarian
Serving Size : 6
Course : Main
Preparation Time : 95  Min

INGREDIENTS
No Ingredient Quantity Measure Type
1 Olive oil 2 Tablespoon
2 Boneless leg of lamb 1 & 1/2 Pound
3 Salt and pepper To taste
4 Garlic 5
5 Red wine vinegar 1/2 Cup
6 Chicken broth 1/2 Cup
7 Tomato 4 Cup
8 Oregano 1 Teaspoon
9 Bay leaf 1
10 Potato 4
11 Green beans 2 Cup
12 Red bell pepper 1
13 Zucchini 2
14 Parsley 3 Tablespoon

Recipe Details
This lamb stew is a lighter version of more traditional recipes, but still provides the comfort of those heartier stews. It is a great way to make use of those extra vegetables from your garden. Serve with crusty rolls.

Cooking Instructions

  1. Heat the olive oil in a Dutch oven or large, heavy-bottomed pot. Season the lamb with salt and pepper; cook in the hot oil until browned, 2 to 3 minutes. Add the garlic; cook and stir 1 minute. Pour the red wine and chicken broth into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pot with a wooden spoon. Reduce the heat to medium-low; add the tomatoes, oregano, and bay leaf to the pot. Simmer gently until the lamb is tender, about 45 minutes.
  2. Raise heat to medium-high. Add the potatoes, green beans, red pepper, and zucchini to the pot. Cook until the vegetables are tender, another 15 to 20 minutes. Sprinkle the parsley over the soup.

Garnishing Instructions
Not available.

Serving Instructions
 Remove the bay leaf and season with salt and pepper before serving.

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