Savory Lamb Stew

Ingredients

• 4 tablespoons extra-virgin olive oil
• 3 pounds lamb stew meat, in 1 1/2-inch cubes
• 3 medium onions, sliced
• 3 carrots, slivered and cut in 1 1/2-inch lengths
• 2 celery stalks, slivered and cut in 1 1/2-inch lengths
• 4 cloves garlic, chopped
• 2 tablespoons flour
• 1 ½ cups dry red wine
• 4 tablespoons balsamic vinegar
• ¼ teaspoon ground cloves
• ½ cup raisins
• Salt and freshly ground black pepper

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    635 calories; 46 grams fat; 18 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 3 grams polyunsaturated fat; 18 grams carbohydrates; 1 gram dietary fiber; 9 grams sugars; 29 grams protein; 124 milligrams cholesterol; 290 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 servings

Preparation

1. Heat two tablespoons oil in a heavy casserole. Add the lamb, a little at a time, and brown pieces on both sides, removing as they brown.
2. Add remaining oil to the casserole and add the onions, carrots, celery and garlic and saute over medium heat until vegetables are lightly browned. Stir in flour and cook a minute or so, then stir in wine.
3. Return the meat to the pan, stir, then add the remaining ingredients. Season to taste with salt and pepper.
4. Cover and simmer until the lamb is tender, about two hours. Check seasonings before serving.