Easter Lamb Stew
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15Prep Time Minutes
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165Total Time Minutes
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19Number of Ingredients
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4Servings
Toss lamb with flour until well coated; shake off and discard excess flour. Heat oil in saucepan set over medium-high heat; brown lamb, in batches if necessary, for about 5 minutes or until golden brown all over. Transfer to plate.
Drain off excess fat from saucepan. Reduce heat to medium; cook onion, salt and pepper, stirring occasionally, for about 5 minutes or until softened. Stir in garlic and rosemary; cook for 30 seconds.
Stir in tomato paste; cook for 3 minutes, stirring frequently. Add wine (if using); simmer for 3 to 5 minutes or until reduced to syrupy consistency. Pour in broth and crushed tomatoes; bring to boil.
Return lamb, along with any accumulated juices, to saucepan. Add potatoes. Reduce heat and simmer, uncovered and stirring occasionally, for 1 hour. Add carrots and celery; cook for about 1 hour or until lamb is very tender.
Stir in peas; cook for about 5 minutes or until heated through. Remove from heat; stir in vinegar and honey. Sprinkle with parsley.
Easter Lamb Stew