Shepherd'S Lamb Stew

Name: Shepherd'S Lamb Stew
Ingredients: 1 1/2 kg lamb, cut in 2 cm dice; 6 garlic cloves, lighly squashed; 1 large onion, roughly chopped; 125 ml good quality olive oil; 3 ripe tomatoes; 250 ml lamb stock (I use beef though!); salt and pepper; 375 ml dry white wine; 2 tablespoons rosemary, chopped; 3 sage leaves, chopped; 24 small potatoes (tiny , we use pink ones); 100 g shredded parmesan cheese; 4 slices bread, crumbed; fresh parsley, chopped

14 ingredients

7 steps

Ingredients

1 1/2 kg lamb, cut in 2 cm dice
6 garlic cloves, lighly squashed
1 large onion, roughly chopped
125 ml good quality olive oil
3 ripe tomatoes
250 ml lamb stock (I use beef though!)
salt and pepper
375 ml dry white wine
2 tablespoons rosemary, chopped
3 sage leaves, chopped
24 small potatoes (tiny , we use pink ones)
100 g shredded parmesan cheese
4 slices bread, crumbed
fresh parsley, chopped

Directions

1

Place lamb, tomatoes, onion, rosemary, sage and salt and pepper in an ovenproof dish.
2

Add the garlic, potatoes, oil, wine and stock to dish and cook covered at 190 degrees F for about 1 hour.
3

Pour off the cooking juices into a pan and reduce them over a high heat on the stove-top until a sauce like consistency is achieved.
4

Return sauce to the lamb.
5

Sprinkle over the crumb/parmesan mix.
6

Return to the oven to brown (about 10 minutes).
7

Serve sprinkled with plenty of fresh parsley.