When it comes to Italian cooking I love to use the word rustic quite a bit. This Italian lamb stew is just that, rustic.

For God so loved the world that he gave his one and only Son,that whoever believes in him shall not perish but have eternal live. John 3:16 (NIV)

Just get a large pot and place it over the wood burning fireplace in your kitchen and get ready to taste one of the most delicious Italian dishes you could imagine.

You don’t have a wood burning fireplace in your kitchen? Mmmm! Well neither do I that’s why I use a large pot and my kitchen stove to make this wonderful stew.

If you have a wood burning fireplace in your kitchen then go for it. That’s about as rustic as you can get unless your outdoors.

This recipe calls for a little vino as in most of my recipes. Either it goes in the dish or it goes down my throat. .Either way is fine with me.

Also like most of my recipes, serve this Italian lamb stew with a nice fresh loaf of Italian bread.

INGREDIENTS

2 pounds of boneless shoulder of lamb cut in cubes
1/2 cup of flour
4 tbsp of extra virgin olive oil
4 cloves of garlic chopped
4 sprigs of fresh rosemary
1 red onion slice thin
4 carrots peeled and cut into circles
1 red bell pepper cut into slices
5 small red potatoes unpeeled and cut in half
1 28oz can of chopped tomatoes
1 cup of beef broth
1/2 cup of red wine
Salt and pepper to taste

PROCEDURE

Dredge lamb in flour.
In a large pot heat oil and brown lamb.
Toss in garlic and rosemary and sauté for 2 minutes.
Add carrots, potatoes, peppers, onions and tomatoes.
Add broth and wine and cook around 1 and a half hours until meat is very tender.

Don’t serve this dish with any fresh Italian bread. It must be the crusty kind.

Phil has been cooking and creating Italian dishes ever since the age of ten. His passion and love for Italian food is never ending. Visit him at http://www.great-chicago-italian-recipes.com for more family favorites.

Article Source: EzineArticles.com

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