This recipe is from Sue Brocaglia.
- 3 lbs boneless lamb shoulder (or leg)
- 2 large carrots
- 12 small red-skinned potatoes
- 18 small cipolline onions
- 3 garlic cloves
- 1 15-oz can diced tomatoes with juice
- 1 Tbs tomato paste
- 3½ C beef broth
- 1½ C dry red wine
- ¼ C olive oil
- 2 Tbs flour
- ground black pepper
Cut lamb into 1½" to 2" pieces. Cut potatoes in halves. Cut Carrots into 1" pieces. Finely chop the garlic. Sprinkle lamb pieces with salt and pepper and toss with flour in a large bowl. Brown lamb in olive oil over medium-high heat for about 10 minutes.
Transfer lamb to a bowl. Pour off excess oil from the pan, add the chopped garlic and sauté over medium heat for about 1 minute. Add wine and simmer until reduced by half, scraping up browned bits on bottom of pan with wooden spoon.
Return lamb to pot, stir in the beef broth, tomatoes with their juice, and tomato paste. Cover partially and simmer on medium-low heat for about 1 hour until lamb is just tender, stirring occasionally.
While lamb is cooking, boil onions in water for 2 minutes. Drain and cool. Then peel and cut off root ends. Add the onions, potatoes, and carrots to the stew and simmer another 25 minutes until the lamb and vegetables are tender. Season to taste with salt and pepper.