Italian lamb casserole

Yield: 1 Servings

Measure Ingredient
1½ pounds Boneless leg of lamb; trimmed and cut into 1-1/2 inch cubes
¼ cup All purpose flour
2 teaspoons Olive oil
1 tablespoon Plus 1 tsp. unsalted butter
2 Celery ribs; sliced diagonally
1 Onion; sliced
1 Carrot; sliced diagonally
1 Clove garlic; minced
½ pounds Canned crushed tomatoes; undrained
1 tablespoon Plus 1 tsp. tomato paste
⅓ cup Plus 3 Tbs. dry white wine
⅓ cup Plus 3 Tbs. chicken stock
1 teaspoon Italian herb seasoning

Prep: 15 min, Cook: 1:15.

Preheat oven to 375øF. Dust meat lightly with flour, shaking off excess.

Heat oil and butter in a heavy nonstick skillet over medium high heat. Cook meat 2-3 minutes, in small batches if necessary, stirring until well browned. Transfer meat to a casserole dish. Add next 4 ingredients to skillet. Cook 3-4 minutes, stirring until onions are soft. Add remaining ingredients. Bring to a boil, scraping surface of skillet. Pour mixture over lamb. Cover and bake 1 hour, or until lamb is tender.

Posted to recipelu-digest Volume 01 Number 620 by molony <molony@...> on Jan 28, 1998

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