Italian - Lamb Stew, (Agnello al Forno)
Source of Recipe
wwr
Recipe Introduction
Here is an easy stew from southern Italy. Traditionally cooked in
clay pots, any deep baking dish with a tightly fitting lid will do
the trick.
Italian - Lamb Stew, (Agnello al Forno)
2 Tbs (30 ml) olive oil
1 1/2-2 lbs (675-900 g) boneless lamb leg or shoulder cut
into 2-inch (5 cm) pieces
2-3 onions, thickly sliced
2-3 cloves garlic, finely chopped
2 lbs (900 g) new or red potatoes, quartered
1 1/2-2 lbs (675-900 g) fresh tomatoes, coarsely chopped
Salt and freshly ground pepper to taste
1/4 cup (60 ml) chopped parsley
1/4 cup (60 ml) chopped fresh basil leaves
2 Tbs (30 ml) chopped fresh rosemary or oregano
Heat the olive oil in a skillet over high heat and brown the lamb
in batches. Transfer to a pot, baking dish, or slow cooker and add
the onions, garlic, potatoes, tomatoes, salt, pepper, and half the
herbs, tossing to combine. Bake tightly covered in a preheated
300F (150C) oven, or on a very low flame on the stove top, or on
high in the slow cooker until the lamb is tender, 3 to 4 hours.
Garnish with the remaining chopped herbs.
Serves 4 to 6.
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