Italian Lamb Stew Recipe - Allrecipes.com
Italian Lamb Stew Recipe
  • READY IN ABOUT hrs

Italian Lamb Stew

Recipe by  

"This lamb stew is a lighter version of more traditional recipes, but still provides the comfort of those heartier stews. It is a great way to make use of those extra vegetables from your garden. Serve with crusty rolls."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    25 mins
  • COOK

    1 hr 10 mins
  • READY IN

    1 hr 35 mins

Directions

  1. Heat the olive oil in a Dutch oven or large, heavy-bottomed pot. Season the lamb with salt and pepper; cook in the hot oil until browned, 2 to 3 minutes. Add the garlic; cook and stir 1 minute. Pour the red wine and chicken broth into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pot with a wooden spoon. Reduce the heat to medium-low; add the tomatoes, oregano, and bay leaf to the pot. Simmer gently until the lamb is tender, about 45 minutes.
  2. Raise heat to medium-high. Add the potatoes, green beans, red pepper, and zucchini to the pot. Cook until the vegetables are tender, another 15 to 20 minutes. Sprinkle the parsley over the soup. Remove the bay leaf and season with salt and pepper before serving.
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Reviews More Reviews

Most Helpful Positive Review
Jun 10, 2009

Didn't have fresh tomatoes, used canned, diced instead. This recipe even my husband loved! (And he hates everything) Will use this recipe to help the garden veggies' overflow when the season comes along.

 
Most Helpful Critical Review
Nov 17, 2010

I took advice from some of the other "posters" and added in whatever vege's I had here. Bad idea! Turnips and parsnips were lousy in it. Stick with the basic stewing vege's and you'll probably be o.k.

 

11 Ratings

May 25, 2009

I loved this recipe. The interesting use of veggies make it not only delicious but a beautiful presentation! Highly recommend.

 
May 07, 2009

This recipe was wonderful! Very easy to follow and delicious to boot! Am serving this dish to guests next weekend! Thank you Juanita?!

 
Sep 21, 2009

A good way to use up the last veggies from my garden. I shredded the zucchini to fool my daughter into eating it and had to add a little more chicken broth when adding the veggies. The only thing I would change when making this again is to add some onion. Thanks Juanita/Jane

 
Jan 11, 2013

When I made this, I had less lamb than I thought, only about 3/4lb, but this still turned out good (although I definitely would use the full amount of meat next time!). For the tomatoes I used 2 cans of undrained diced tomatoes to save time. When I added the potatoes and other vegetables, I added some extra liquid because I was worried about there being enough to cover the potatoes adequately. I then added a bit extra oregano to balance out the extra liquid. This of course made it a little more soupy than stewy, so I pureed some of the vegetables after they were cooked and dumped them back in to thicken everything up. The only other change I would make is to use less parsley, maybe only 2 tablespoons, because I felt there was too much.

 
Feb 04, 2012

Incredible... but did make some changes sauteed some chopped bacon and onions in the oil, then dredged the lamb in smoked paprika and rosemary - for more of a smokey taste. Also did not add the potatoes as I served this over brown rice, and I braised the casserole in the oven instead of stove top.

 
Jan 29, 2014

Great lamb recipe!! Overall great flavor!

 

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Nutrition

  • Calories
  • 389 kcal
  • 19%
  • Carbohydrates
  • 38 g
  • 12%
  • Cholesterol
  • 58 mg
  • 19%
  • Fat
  • 16.7 g
  • 26%
  • Fiber
  • 7 g
  • 28%
  • Protein
  • 20.3 g
  • 41%
  • Sodium
  • 348 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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