I already posted this back in 2009 but I thought it deserved a re-posting with some updated pics. This recipe is a staple in my family — guaranteed to make an appearance at each holiday, at the very least, and also among many regular ol’ Sundays throughout the year. It’s the kind of meal that takes several hours from start to finish, but it is one of my favorite types of meals to make. Take some humble ingredients — onion, garlic, canned tomatoes. Throw in some herbs, wine if you like, and your meat of choice (although in my opinion, lamb is necessary for the right flavor — sausage or meatballs optional), and a few hours later you’ve got a delicious gravy that begs to be swirled around pasta and mopped up with italian bread. Yes — eat this!
Just the Tip
What I used:
- 1 lb lamb shank for stew
- 1 large onion, chopped
- 4 cloves garlic, minced
- 3 28-oz cans of crushed tomatoes (I often use Tuttorosso brand, but San Marzano tomatoes would be ideal)
- chopped parsley and basil (about 1/4 cup of each)
- splash of red wine
- 1/2 tsp sugar
- 2 bay leaves
- small piece of rind from a hunk of parmigiano reggiano (optional)
- 1 tsp italian seasoning
- salt, pepper
- olive oil
- whole wheat spaghetti, grated parmesan cheese, and italian bread for serving
What I did:
- Heat a tbsp or two in a large pot over medium high heat. Season your lamb with salt and pepper and brown thoroughly on both sides. Remove from the pot. Brown any other meat you’ll be using as well (sausages, meatballs — recipe for meatballs TBA) and remove from the pot.
- Reduce heat to medium and saute the onion and garlic until tender (7-8 minutes). Add the tomatoes, bay leaves, parsley, basil, italian seasoning, parmesan rind, sugar, wine, salt & pepper.
- Add the lamb back to the pot, bring to a bubble, reduce the heat to low and cover. Cook for 3-4 hours, removing the cover for the last hour. Stir occasionally.
- Serve with spaghetti, bread, and some red wine.