Lamb is an inherently rich meat, and the sweetness of red bell peppers combined with bits of salty prosciutto serve as perfect foils to that richness.
Makes 4 to 6 servings.
1/2 cup flour
2 pounds boneless lamb shoulder or leg of lamb, fat trimmed and cut into cubes
1/4 cup olive oil
1 onion, diced
3 cloves garlic, minced
1/4 pound prosciutto, cut into 1/2-inch chunks
1 cup dry red wine
1 cup beef stock or broth
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh sage, chopped
2 tablespoons fresh parsley, chopped
1 large red bell pepper, seeds and ribs removed, thinly sliced
Salt and pepper to taste
1. Put flour in a large bowl and add meat, stirring to coat.
2. Heat oil in a large skillet and add meat pieces, shaking off excess flour as you transfer them from the bowl to the skillet. Brown the meat on all sides. Use a slotted spoon to put browned pieces in the slow cooker.
3. Add onion and garlic to the skillet and cook, stirring, for about 3 minutes. Scrape this onto the meat in the slow cooker.
4. Add wine to the skillet, and bring to a boil, stirring to dislodge the brown bits in the skillet. Pour mixture into the slow cooker. Add stock, rosemary, sage, and to the slow cooker, and stir well. Cook on Low for 6 to 8 hours or on High for 3 to 4 hours, or until lamb is almost tender.
5. If cooking on Low, raise heat to high. Add peppers, and cook for about an hour longer, or until lamb is tender. Season with salt and pepper.