Makes: 4 servings
Prep: 15 mins
Cook: 2 hrs 50 mins
- 3 slices bacon, cut crosswise 1/2 inch thick
- 1 1/2 pounds boneless lamb shoulder, cut into 1 1/2-inch pieces
- Salt and pepper
- 1 large onion, halved and thinly sliced
- 2 cloves garlic thinly sliced
- 1 sprig fresh rosemary, plus more for garnishing
- 1 cup chicken broth
- 1 can (14.5 oz.) diced tomatoes
- In a 6-qt. dutch oven, cook the bacon over medium heat, stirring occasionally, until lightly browned, about 5 minutes. Using a slotted spoon, transfer to a medium bowl. Season the lamb with salt and pepper. Working in 2 batches, add the lamb to the pot and brown on all sides, about 5 minutes per batch; transfer to the bowl with the bacon.
- Add the onion, garlic and rosemary to the pot and season with salt and pepper. Cover and cook over low heat, stirring occasionally, until softened, 5 to 7 minutes. Add the broth, bring to a boil over medium-high heat and cook until nearly evaporated, about 5 minutes. Add the lamb, bacon and tomatoes to the pot and press a piece of parchment on top. Cover and cook over low heat until very tender, about 2 1/2 hours. Garnish each serving with a rosemary sprig.
- An extra buck will buy you ... artichoke hearts. Add 2/3 cup quartered canned or jarred artichoke hearts to the stew just before serving.