italian_stew

by

Italian Lamb Stew With Pasta Recipe

Here’s a delicious recipe for Italian Lamb Stew with Pasta:

Ingredients:

For the Lamb Stew:

  • 1.5 lbs boneless lamb shoulder, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 cup red wine
  • 2 cups beef broth
  • 1 can (14 oz) diced tomatoes
  • 1 tablespoon tomato paste
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 2 bay leaves
  • Salt and pepper to taste

For the Pasta:

  • 8 oz pasta of your choice (such as rigatoni or penne)
  • Freshly grated Parmesan cheese for serving
  • Chopped fresh parsley for garnish

Directions:

  1. Heat the olive oil over medium-high heat in a large pot or Dutch oven. Add the lamb cubes and cook until browned on all sides. Remove the lamb from the pot and set aside.
  2. Add the diced onion, garlic, carrots, and celery to the same pot. Cook until the vegetables are softened, about 5 minutes.
  3. Add the red wine to the pot, scraping the bottom to deglaze any browned bits. Let the wine simmer for 3-4 minutes until it has reduced by half.
  4. Add the beef broth, diced tomatoes, tomato paste, rosemary, thyme, bay leaves, and the browned lamb back to the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer, covered, for 1.5-2 hours, until the lamb is tender and the flavors have melded together.
  5. While the stew is simmering, cook the pasta according to package instructions until al dente. Drain and set aside.
  6. Once the lamb stew is cooked, season with salt and pepper to taste. Remove and discard the bay leaves.
  7. To serve, ladle the lamb stew over cooked pasta in serving bowls. Garnish with freshly grated Parmesan cheese and chopped fresh parsley. Serve hot, and enjoy!

You can also prepare this stew in a slow cooker. Simply follow steps 1-4 to brown the lamb and cook the vegetables, then transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours until the lamb is tender. Cook the pasta separately before serving.

Leave a Comment