Lamb Stew a la Trapanese

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4 strips bacon, cut in small pieces
2 tablespoons extra-virgin olive oil
3 pounds lean lamb leg, cut in 1-inch cubes
1 cup all-purpose flour
Salt and black pepper
1 cup chopped onion
1 red bell pepper, chopped
2 cups full-bodied red wine
4 cups chicken broth
1 cup pitted green olives
1 can chick peas, drained
1 red bell pepper, chopped
2 bay leaves
2 tablespoons dried parsley
2 tablespoons dehydrated onion
1 tablespoon Italian seasoning
1 tablespoon dried thyme
1 tablespoon crushed red pepper
1 teaspoon ground cinnamon
Cooked couscous
Preheat the oven to 300 degrees. In a large pot or Dutch oven with a top, brown the bacon until crisp in the olive oil, then remove the bacon. Dredge the lamb pieces in flour seasoned with salt and pepper. Shake off excess flour and brown in batches in the fat, transferring browned meat to a bowl until finished. Return all meat to the pot and add red wine, boiling to reduce by about half. Then add the sauce, chicken broth and all remaining ingredients. Add the bacon. Set pot in the oven and cook until lamb is tender, about 1 hour. Remove the bay leaves and serve stew atop cooked couscous. Serves 8
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