3 pounds boneless leg of lamb
1 tablespoon olive oil
1 1/2 cups chopped onion
4 medium carrots, peeled, chopped
2 celery stalks, chopped
4 garlic cloves, minced
Salt and freshly ground pepper to taste
1 1/2 cups red wine
700 ml jar tomato based pasta sauce
2 rosemary sprigs
Preparation Instructions:
Trim and discard any large visible pieces of fat from the lamb. Cut lamb into 3/4" cubes. heat oil in a large pot or Dutch oven over medium high heat. Cook lamb in 2 or 3 batches for about 5 minutes or until browned; remove each bacth to a plate. Add and extra tablespoon of oil to the pot if needed. Heat the same pot over medium high heat. Add onion, carrots, celery and garlic. Add a generous pinch of salt and pepper. Cook for about 10 minutes, stirring occasionally, until onion is softened. Return the lamb to the pot along with wine, pasta sauce and rosemary. Bring to a boil. Reduce heat to medium low. Cook, covered, stirring occasionally, for 1 1/2 hours. Remove lid and increase heat to medium high. Cook stirring occasionally, for 15 to 30 minutes or until thickened and lamb is tender. Remove and discard rosemary sprigs. Divide stew into 2 batches. Transfer to sealed containers, let cool. Freeze for up to 6 months.