Lamb Stew with Red Wine

Name: Lamb Stew with Red Wine
Total time: 3600 s
Yield: Serves 4 servings
Cuisine: American
Ingredients: 1.1 lbs boneless lamb ribs; 3/4 cup red wine (200 ml); 1 tablespoon olive oil; 1 onion; 1 carrot; 1 stalk celery; A few sprigs of thyme, rosemary, bay leaves; Salt, sugar; 1 tablespoon tomato paste

Sergio Crepaldi @cook_4539167

Italia

This dish is often enjoyed in my hometown during Easter. It's been a long time since I last cooked it for my wife and kids.

Sergio Crepaldi @cook_4539167

Italia

This dish is often enjoyed in my hometown during Easter. It's been a long time since I last cooked it for my wife and kids.

Saved

Ingredients

60 minutes

Serves 4 servings

1.1 lbsboneless lamb ribs
3/4 cupred wine (200 ml)
1 tablespoonolive oil
1onion
1carrot
1 stalkcelery
A fewsprigs of thyme, rosemary, bay leaves
Salt, sugar
1 tablespoontomato paste

Saved

Steps

60 minutes

1

Soak the lamb ribs in water mixed with apple cider vinegar or red wine and bay leaves for about 2 hours to remove the lamb's odor.
2

Dice the onion, carrot, and celery, then sauté them. Add the thyme and rosemary.
3

Add the lamb to the pan. Season with salt and sugar, and cook until the liquid reduces.
4

Pour in the red wine and cook on high heat for about 3 minutes. Add the tomato paste and simmer until the meat is tender. Season to taste.
5

Serve the lamb with boiled potatoes and spinach. I also boil peas and sweet corn, then mix them with a little olive oil and salt to serve with the meat.