Serves: 4
Total Calories: 1,093

3 pounds bone-in kid (young goat) or lamb shoulder, cut into 2-inch chunks
2 tablespoons olive oil
salt and freshly ground black pepper
2 onions, thinly sliced
1/2 cup dry white wine
1/4 teaspoon ground cloves
2 (2 2-inch) sprigs rosemary
1 bay leaf
4 medium all-purpose potatoes, cut into 1-inch pieces
2 cups cherry tomatoes, halved
2 tablespoons chopped fresh flat-leaf parsley

1 Place a rack in the center of the oven. Preheat the oven to 350°F. In a large Dutch oven or other deep, heavy pot with a tight-fitting lid, heat the oil over medium heat. Pat the lamb dry with paper towels. Add just enough meat to fit in the pot comfortably without crowding. Cook, turning the pieces with tongs until browned on all sides, about 15 minutes. Transfer the pieces to a plate. Continue cooking the remaining meat in the same way. Sprinkle with salt and pepper.

2 When all the meat has been browned, pour off most of the fat from the pan. Add the onion and cook, stirring occasionally, until the onion has wilted, about 5 minutes.

3 Return the meat to the pot. Add the wine and bring it to a simmer. Cook 1 minute, stirring with a wooden spoon. Add the cloves, rosemary, bay leaf, and salt and pepper to taste. Cover the pot and transfer it to the oven. Cook 45 minutes.

4 Stir in the potatoes and tomatoes. Cover and cook 45 minutes more or until the meat and potatoes are tender when pierced with a fork. Sprinkle with parsley and 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: 1,093
Calories from Fat: 620

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