Prep 30 mins
Cook 2 hrs
I am posting this recipe from Abruzzo, Italy as part of the Food, Friends, and Family game. None of the other Italian recipes already posted here reflect the special foods created in this region on the south west coast. The famous Montepulciano d'Abruzzo wine (not to be confused with the Tuscan town of Montepulciano and its Vino Nobile) is a robust red that is perfect for stewing a flavorful meat like lamb.
- 2 lbs boneless lamb shoulder, cut into 1 " cubes
- 1⁄4 cup extra virgin olive oil
- 2 cloves garlic
- 3 tablespoons fresh rosemary, leaves only
- 2 1⁄2 cups montepulciano dabruzzo red wine (or a similiar full flavored robust red wine)
- 1 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- Heat the olive oil in a stew pot over medium heat.
- Add the lamb, the whole cloves of garlic, and rosemary and toss to coat with the oil.
- Sauté for 1 minute and season with salt and pepper.
- Add the wine and cook, covered, over low heat for up to 2 hours.
- Add more wine (or water) if the liquid evaporates too much.
- Serve over soft polenta.