Italian Lamb Stew

- Serves 6
It’s one of those stews that hits every single note and makes you wanna sing and dance - my Italian Lamb stew inspired by the coast of Puglia. Caramelized onions and delicious lamb slow-cooked in full bodied Italian red wine, tomatoes and orange juice - once you taste it you’ll know why it’s worth the wait!

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Ingredients for Italian Lamb Stew

4 tablespoons olive oil
450g red onions, finely chopped
3 large cloves garlic, sliced 
1kg lamb leg on bone or beef brisket, chopped into 1.5 inch chunks 
5 celery stalks, chopped into 1.5 inch chunks
2 bay leaves
few sprigs thyme
3 fresh rosemary sprigs 
Zest of 1 fresh unwaxed orange
2 tablespoons honey
400ml full-bodied​ Italian red wine
400g tinned Italian tomatoes, roughly chopped
3 oranges, juiced
200ml vegetable or chicken stock
500g potatoes, peeled and cut into large chunks
1 large carrot, peeled and cut into chunks - optional
90g pitted black olives, drained 
2 tablespoons capers, drained and rinsed
150g frozen peas, thawed
salt and freshly ground black pepper, to taste
​Freshly toasted sourdough loaf, to serve

Recipe
  1. On medium flame, heat oil in a large heavy bottomed casserole or Dutch oven. Add onions and cook for 7-10 minutes until lightly golden brown. Add garlic and cook for one more minute.
  2. Add lamb, season with salt and pepper, and cook for a few minutes until it changes color and is lightly seared all over.
  3. Add celery stalks, bay leaves, thyme, rosemary, orange zest, and honey - continue to cook for a few more minutes until caramelized.
  4. Increase heat to high and pour in red wine; let it bubble for a few minutes until the alcohol in it evaporates.
  5. Add tinned tomatoes and orange juice - stir well and bring to the boil. Reduce heat to low, cover and cook for about 1 hour.
  6. After one hour, add stock, potatoes, carrots, olives, and capers; cover and continue to cook for another 1-2 hours until meat is very tender and falling off the bone. 
  7. Finally, add frozen peas, and adjust seasonings. Let the stew rest for a few minutes before serving with some freshly toasted sourdough loaf.​
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