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Try this recipe for Italian lamb stew then check out our vegetarian stew.

  • 2.5 kg boneless lamb shoulder
    excess fat trimmed
  • 4 tbsp flour
    well seasoned for dusting
  • 3 tbsp olive oil
  • 3 large onions
    chopped
  • 4 stalks celery
    diced
  • 4 carrots
    peeled and diced
  • 4 cloves garlic
    sliced
  • 2 tbsp leaves rosemary
    chopped
  • 350ml white wine
  • 2 × 400g tins plum tomatoes
  • 20 black olives
    pitted
  • 2 lemons
    zested and juiced
  • a small bunch flat-leaf parsley
    chopped

Nutrition:

  • kcal489
  • fat28.9g
  • saturates13.9g
  • carbs14.1g
  • fibre2.6g
  • protein41.6g
  • salt0.73g

Method

  • step 1

    Heat the oven to 160c/fan 140c/gas 3. Cut the lamb into chunks and dust with the flour. Heat 1 tsp of the oil in a large casserole dish. Brown the meat all over in batches.
    Pour in the remaining oil, onions, celery, carrots, garlic and rosemary. Season and cook for 10 minutes. Add the wine, tomatoes and meat and bring to a simmer. Cover and cook for 2-3 hours.

  • step 2

    Stir in the olives and lemon juice, sprinkle with the lemon zest and parsley and serve.

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