Hassle-free Oven Stew of Lamb with Peppers and Prosciutto — Three Many Cooks

Name: Hassle-free Oven Stew of Lamb with Peppers and Prosciutto — Three Many Cooks
Ingredients: 3 pounds boneless lamb shoulder, trimmed of excess fat and cut in 1-inch cubes; 1 cup unsifted all-purpose flour mixed with 1 tablespoon paprika, 1 1/2 teaspoons salt, and 1 teaspoon each freshly ground black pepper, crumbled dried leaf rosemary and thyme (seasoned flour); 1/4 cup extra-virgin olive oil; 3 ounces prosciutto, finely diced; 2 large yellow onions, halved lengthwise and each half cut in 2-inch wedges; 2 large red bell peppers, halved lengthwise, cored, seeded, and each half cut in 2-inch wedges; 2 large yellow or orange bell peppers, halved lengthwise, cored, seeded, and each half cut in 2-inch wedges; 8 large garlic cloves, smashed and skins removed; 2 large whole bay leaves (preferably fresh); 2 cups dry red wine such as Valpolicella, Merlot, or Cabernet

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Easy oven stew combines tender lamb, flavorful peppers, and prosciutto for a comforting meal. Perfect for busy nights!

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Ingredients

3 pounds boneless lamb shoulder, trimmed of excess fat and cut in 1-inch cubes
1 cup unsifted all-purpose flour mixed with 1 tablespoon paprika, 1 1/2 teaspoons salt, and 1 teaspoon each freshly ground black pepper, crumbled dried leaf rosemary and thyme (seasoned flour)
1/4 cup extra-virgin olive oil
3 ounces prosciutto, finely diced
2 large yellow onions, halved lengthwise and each half cut in 2-inch wedges
2 large red bell peppers, halved lengthwise, cored, seeded, and each half cut in 2-inch wedges
2 large yellow or orange bell peppers, halved lengthwise, cored, seeded, and each half cut in 2-inch wedges
8 large garlic cloves, smashed and skins removed
2 large whole bay leaves (preferably fresh)
2 cups dry red wine such as Valpolicella, Merlot, or Cabernet