Entree: Italy – Basilicata – Agnello alla Contadina (Hearty country-style lamb stew with tomatoes, potatoes, and rosemary)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 50 min

Total 2 hrs 10 min

Ingredients

- 2 lb (900 g) bone-in lamb shoulder, cut into 1.5-inch pieces
- 3 tbsp (45 ml) extra-virgin olive oil
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 3 cloves garlic, minced
- 1 tbsp (15 ml) tomato paste
- 1 cup (240 ml) canned crushed tomatoes
- 1/2 cup (120 ml) dry red wine
- 2 cups (480 ml) low-sodium chicken or lamb stock
- 2 medium potatoes, peeled and cut into 1-inch cubes (about 12 oz / 340 g)
- 1 tsp (5 g) dried oregano
- 1 tsp (5 g) dried rosemary or 1 tbsp (15 ml) fresh chopped rosemary
- 1/2 tsp (2.5 g) red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 ml) chopped flat-leaf parsley for finishing

Instructions

1. Pat the lamb pieces dry and season lightly with salt and pepper. Heat 2 tbsp (30 ml) olive oil in a large heavy pot or Dutch oven over medium-high heat.
2. Brown the lamb in batches, about 3–4 minutes per side, so pieces develop a deep color. Remove browned lamb and set aside.
3. Reduce heat to medium, add remaining 1 tbsp (15 ml) olive oil if needed, then add the sliced onion and cook until soft and beginning to brown, about 6–8 minutes. Add the minced garlic and tomato paste and cook 1 minute more, stirring.
4. Pour in the red wine to deglaze the pan, scraping browned bits from the bottom. Let the wine reduce by half, about 2–3 minutes.
5. Return the lamb to the pot. Add the crushed tomatoes, stock, dried oregano, rosemary, and red pepper flakes if using. Bring to a gentle simmer.
6. Cover partially and simmer over low heat until the lamb is nearly tender, about 60–75 minutes. Stir occasionally and skim any excess fat.
7. Add the potato cubes to the stew, adjust salt and pepper, and continue to simmer uncovered until potatoes and lamb are fully tender, about 20–30 minutes more.
8. Taste and adjust seasoning. Stir in chopped parsley just before serving. Serve hot with crusty bread or polenta.