ITALIAN-STYLE LAMB STEW
Simply in Season
by Mary Beth Lind, Cathleen Hockman-Wert
While lamb is available year-round, spring seems to be a time to celebrate this food.
Serves 6-8
• 1 1/2 pounds / 750 g lamb or beef (cut in 1-inch / 2.5-cm chunks)
• 1/4 cup / 60 ml flour
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
Toss together in a bowl. Heat 2 tablespoons oil in Dutch oven over medium heat. Brown meat in batches, using all the flour. Remove meat and set aside.
• 1 medium onion (sliced)
• 2 cloves garlic (minced)
• 1 1/2 teaspoons fresh rosemary (chopped; or 1/2 teaspoon dried)
• 1/4 teaspoon crushed dried chilies
Add onion and garlic to Dutch oven and saute until soft. Then add rosemary and chilies and stir 1 minute.
• 2 cups / 500 ml canned tomatoes (drained, juice reserved)
• 1/2 cup / 125 ml white wine or water
• 1 1/2 cups / 375 ml broth
Add tomatoes and cook 2-3 minutes. Add white wine and bring to boil. Add broth and reserved tomato juice and bring to boil again. Add meat and cook for 1 hour with lid ajar.
• 2 cups / 500 ml cooked white beans
• 2 tablespoons fresh parsley (chopped)
• salt and pepper to taste
Stir in just before serving. Serve over cooked pasta topped with grated Parmesan cheese. Or serve in bowls with a crusty bread to soak up the juices.
Jill Heatwole, Pittsville, Maryland
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