Italian lamb stew with rosemary and olives recipe
This Italian-style stew features lamb slow-cooked over 3 hours, so tender it falls apart on your fork, olives and rosemary. Serves 12 and most of the prep can be done well in advance, making this...
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Ingredients
- 2 1/2 kg boneless lamb shoulder excess fat trimmed
- 4 tbsp flour well seasoned for dusting
- 3 tbsp olive oil
- 3 large onions chopped
- 4 stalks celery diced
- 4 carrots peeled and diced
- 4 cloves garlic sliced
- 2 tbsp leaves rosemary chopped
- 350ml white wine
- 2 × 400g tins plum tomatoes
- 20 black olives pitted
- 2 lemons zested and juiced
- a small bunch flat-leaf parsley chopped
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