Lamb Stewed in Red Wine and Tomato Sauce
Main Dishes • French
Description
Lamb stewed in red wine and tomato sauce
Ingredients
- Olive Oil 2 tablespoons
- Boneless Lamb Leg 5 lbs
- Onion 1 head
- Garlic 4 cloves
- Rosé Dry Wine 1½ cups
- Crushed Tomatoes in Their Own Juice 30 oz
- Dried Chamomile 1 teaspoon
- Mild Chili Spice 1 piece
Step-by-Step Guide
Step 1
Heat the oil in a large skillet over medium heat. Add the meat and sear on all sides until browned, about 12 minutes. Transfer to a plate.
Step 2
Reduce the heat and add the finely chopped onion and pepper, along with the minced garlic, and sauté until soft, about 6 minutes. Return the meat to the skillet, pour in the wine, and add the tomatoes. Season with salt and pepper, and add the marjoram. Cover and simmer until tender, turning occasionally, about 2 hours. Uncover and let the sauce thicken slightly, if necessary.
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