Substitute cubes of beef chuck for the lamb shoulder.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. Serve this stew with some crusty bread to enjoy the sauce.
Makes 4 to 6 servings | Prep time: 20 minutes | Minimum cook time: 4 hours in a medium slow cooker
2 pounds boneless lamb shoulder or leg of lamb, fat trimmed and cut into 2-inch cubes
All-purpose flour for dredging
1/4 cup olive oil
1 medium onion, diced
3 garlic cloves, minced
1/4 pound prosciutto, cut into 1/2-inch cubes
1 cup dry red wine
1 cup Beef Stock or purchased stock
2 tablespoons chopped fresh rosemary or 2 teaspoons dried
2 tablespoons chopped fresh sage or 2 teaspoons dried
2 tablespoons chopped fresh parsley
1 large red bell pepper, seeds and ribs removed, and thinly sliced
Salt and freshly ground black pepper to taste
1. Coat lamb with flour, shaking off any excess. Heat oil in a large skillet over medium-high heat. Add lamb cubes, and brown on all sides. Remove lamb from the pan with a slotted spoon, and transfer it to the slow cooker. Add onion, garlic, and prosciutto to the skillet. Cook, stirring frequently, for 3 minutes, or until onion is translucent. Scrape mixture into the slow cooker.
2. 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 parsley to the slow cooker, and stir well.
3. Cook on Low for 7 to 9 hours or on High for 31/2 to 4 hours, or until lamb is almost tender. If cooking on Low, raise the heat to High. Add peppers, and cook for 1 to 2 hours, or until lamb is tender. Season to taste with salt and pepper to taste, and serve hot.
Note: The dish can be prepared up to 2 days in advance and refrigerated, tightly covered. Reheat it, covered, in a 350°F oven for 20 to 25 minutes, or until hot.
Variation:
Substitute cubes of beef chuck for the lamb shoulder.