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Italian Lamb Stew in Red Wine

Course: Main Course
Cuisine: Italian


  • 1 kg lamb on the bone, cut into medium-sized pieces
  • 1 cup unbleached wheat flour for dusting the lamb pieces
  • Salt to season
  • Freshly milled black pepper to season
  • ½ tsp dried oregano
  • ½ tsp dried rosemary
  • ½ tsp dried thyme
  • 2 dried bay leaf
  • 1 red onion chopped finely
  • 3 garlic cloves finely chopped
  • 2 cans crushed tomatoes
  • 3 sprigs fresh parsley
  • ½ cup red wine any good cooking variety
  • 6 green olives
  • 6 black olives
  • Olive oil to sear the lamb pieces


  • In a bowl, mix the flour with the dried oregano, thyme and rosemary; season with salt and pepper.
  • Dust the lamb pieces in the flour to coat lightly and keep aside.
  • Heat a deep bottom pan, add a bit of oil and sear the lamb pieces in batches till browned all over; keep aside.
  • In the same pan, add bay leaf, onions and garlic. Saute till translucent.
  • Then add the red wine and cook on medium heat for 10 minutes to burn off the alcohol.
  • Add the crushed tomatoes and mix well. Season with salt and pepper.
  • Add the lamb pieces, mix well and add water if necessary. Cook covered for 40 minutes on low heat.
  • Open and add the olives and parsley. Check seasoning and continue to cook on low heat for another 10 – 15 minutes or till the lamb is soft and done.
  • Garnish with freshly chopped parsley leaves.
  • Serve hot with bread.