Lamb Stew Bologna-Style Recipe
Lamb Stew Bologna-Style has a luscious taste. Lamb Stew Bologna-Style gets its taste from lamb meat mixed with vegetable, flavored with wine. Lamb Stew Bologna-Style is inspired by many food joints across world.
Ingredients
| 1 (2- to 2-1/2-lb.) boneless shoulder of lamb | ||
| 1-1/2 cups canned crushed Italian-style or whole tomatoes | ||
| Olive oil | 3 Tablespoon | |
| Butter | 3 Tablespoon | |
| Garlic | 2 Clove (5gm), chopped | |
| 2 or 3 sprigs fresh rosemary or 1 tablespoon dried rosemary | ||
| Red wine | 3/4 Cup (16 tbs) | |
| Ground pepper | 1 To taste | |
| Salt | To Taste | |
Directions
Trim all fat from lamb.
Cut meat in 1-1/2- to 2-inch cubes.
Press tomatoes through a food mill or sieve to remove seeds.
Heat oil in a medium skillet.
Add lamb.
Saute over medium heat 2 to 3 minutes or until lamb is colored on all sides.
Remove lamb from skillet.
Discard all fat from skillet.
Add butter to skillet.
When butter foams, add garlic and rosemary.
Return lamb to skillet.
Before garlic changes color, stir in wine.
When wine is reduced by half, add tomato pulp.
Season with salt and pepper.
Cook uncovered 25 to 30 minutes over medium heat, stirring occasionally.
Cut meat in 1-1/2- to 2-inch cubes.
Press tomatoes through a food mill or sieve to remove seeds.
Heat oil in a medium skillet.
Add lamb.
Saute over medium heat 2 to 3 minutes or until lamb is colored on all sides.
Remove lamb from skillet.
Discard all fat from skillet.
Add butter to skillet.
When butter foams, add garlic and rosemary.
Return lamb to skillet.
Before garlic changes color, stir in wine.
When wine is reduced by half, add tomato pulp.
Season with salt and pepper.
Cook uncovered 25 to 30 minutes over medium heat, stirring occasionally.
Chef
