1 lb lamb, cut into bite-sized pieces
1 medium onion, diced
1 large clove garlic, minced
3 medium-sized carrot, chopped
3 medium-sized potato, chopped
1 16-oz can beef broth
1 16-oz can crushed (or petit diced) tomato
1 tbsp dried rosemary
salt and pepper to taste
In a large, heavy-bottomed pot, heat 1 tbsp olive oil over medium-high heat. Add the garlic and onion, and cook (stirring frequently) until onion is transluscent. Add lamb, and cook until brown.
Once lamb is just browned, add the potato, carrot, tomato, and beef stock. Then add red wine until just covered. Add rosemary, salt and pepper.
Cover and cook over medium-low heat for 90-120 minutes, stirring occasionally. At the end, uncover and increase the heat back to medium high and cook until liquid is reduced.
This recipe is all David’s. It would work equally well with beef, but we choose to use lamb as I can’t eat beef. In a lot of ways, this recipe works for the same reason our New Year’s lambchops work so well; the combination of garlic, rosemary, red wine and tomato just works so well together. Add to it that this is a long-cooking recipe, giving everyone a couple hours to marinate in the smells of it, it always disappears quickly when served.
That being said, I have a love-hate relationship with the preparation of it. I love the final product, and I have no problem with chopping vegetables, but the prepping of the lamb itself is absolute misery. I’m not entirely certain what it is, but most of the cuts of lamb I see available are just a huge pain in the ass to deal with. David doesn’t seem to have problems with it, however, so ymmv.