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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
 

• 1½ 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)
• 1½ 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
• 1½ 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