Leftover Leg of Lamb Stew
Ingredients
- 4 slices bacon, chopped
- 1 medium yellow onion, chopped
- 4 ounces fresh white mushrooms, sliced
- 2 cloves garlic, minced
- 1/4 cup dry red wine
- 16 ounces diced leftover roast lamb
- 1 (28 ounce) can diced tomatoes, undrained
- 2 sprigs rosemary
- salt to taste
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Instructions
- Preheat the oven to 300 degrees F (150 degrees C).
- Cook bacon in a Dutch oven or oven-safe pot over medium-high heat, stirring occasionally, until almost crisp, 6 to 8 minutes. Add onion and sauté until golden brown, 5 to 8 minutes. Add mushrooms and garlic; sauté until mushrooms start to release their juices, about 4 minutes.
- Pour wine into the pot and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Allow to boil for 3 to 4 minutes. Add lamb, tossing to coat. Stir in tomatoes and rosemary; season with salt. Bring to a boil. Remove from heat and cover.
- Bake in the preheated oven until lamb is tender, 2 to 3 hours.
Source
Original recipe: View Original