Ingredients
- Salt and freshly ground black pepper to taste
- 3 pounds spring lamb shoulder, cut into 1/2-inch cubes
- 3 tablespoons olive oil
- 1 carrot, peeled and finely diced
- 1 small stalk celery, finely diced
- 1 shallot, peeled and diced
- 1 head garlic, cloves peeled
- 3 sprigs fresh thyme
- 2 tablespoons flour
- 1 bottle Chianti
- 1 teaspoon red-wine vinegar
- Nutritional Information
Nutritional analysis per serving (8 servings)
520 calories; 41 grams fat; 16 grams saturated fat; 18 grams monounsaturated fat; 3 grams polyunsaturated fat; 5 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 29 grams protein; 122 milligrams cholesterol; 113 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
8 servings
Preparation
- Salt and pepper the lamb. Warm the olive oil in a wide-bottomed pot. When the oil is very hot, add the lamb. Brown the meat well on all sides over medium heat for 10 minutes. Remove it from the pan.
- Add the carrot, celery, shallot, garlic and thyme and cook over low heat, loosening any brown pan crust with 2 tablespoons of water. Add the meat to the pan and stir in the flour. Cook over medium-low heat for 5 to 8 minutes.
- Raise the heat to high, add the Chianti and bring to a boil. Reduce the heat and simmer, covered, 2 hours. Remove the meat from the sauce, discard the thyme and puree the sauce in a food processor. Return the meat to the sauce, stir in the vinegar and serve. Can be made a day in advance and gently re-warmed.
2 hour 30 minutes
Dining and Cooking