Trieste Lamb Stew

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• 2 -3 tablespoons olive oil (batali uses 1 slice of lamb fat back)
• 3 lbs lamb shoulder, cubed
• salt and pepper
• 3 onions, sliced
• 1 cup merlot (just use whatever dry red wine you've got open)
• 1 tablespoon smoked paprika
• 2 bay leaves
• 2 tablespoons fresh rosemary leaves
• 3/4 cup tomato paste (i just use a small can)
• 1 cup chicken stock (batali uses veal stock)
• 1 lemon, juice of
• 1 lb hot cooked pasta, buttered with
• butter, and sprinkled with
• fresh parsley

Recipe

• 1 in a dutch oven, heat the oil over medium heat.
• 2 season the lamb with salt and pepper and add to the oil and sear on all sides, working in batches if necessary.
• 3 add the sliced onions and cook until they are browned and soft, about 10 minutes.
• 4 add the wine and allow it to evaporate completely.
• 5 add the paprika, bay leaves, rosemary.
• 6 stir in tomato paste.
• 7 cook for 3-4 minutes over high heat, then stir in the chicken stock.
• 8 reduce heat to simmer, cover, and cook about 1.5-2 hours, until the sauce has thickened.
• 9 stir in the lemon juice and season well with salt and pepper.
• 10 serve immediately with buttered hot pasta.