Serves: 4
Total Calories: 1,058

2 1/2 pounds boneless lamb shoulder, cut into 2-inch chunks
1/4 cup olive oil
salt and freshly ground black pepper to taste
1 large onion, chopped
4 cloves garlic, chopped
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh mint
1/2 cup dry white wine
1/2 cup Meat Broth or water
2 tablespoons tomato paste

1 In a large Dutch oven or other deep, heavy pot with a tight-fitting lid, heat the oil over medium heat. Dry the lamb with paper towels. Put just as many lamb pieces as will fit comfortably in a single layer into the pot. Cook, stirring frequently, until browned on all sides, about 20 minutes. Transfer the browned lamb to a plate. Sprinkle with salt and pepper. Cook the remaining lamb in the same way.

2 When all the meat is browned, spoon off the excess fat. Add the onion, garlic, and herbs and stir well. Cook until the onion has wilted, about 5 minutes.

3 Add the wine and bring to a simmer, scraping up and blending in the browned bits on the bottom of the pot. Cook 1 minute.

4 Add the broth and tomato paste. Reduce heat to low. Cover and cook 1 hour, stirring occasionally, or until the lamb is tender. Add a little water if the sauce becomes too dry. Serve hot.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 1,058
Calories from Fat: 625

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