HEARTY IRISH LAMB STEW WITH PASTA
Years ago, while driving through the Irish countryside, I enjoyed many a bowl of great stew accompanied by pints of Guinness.
Here I have replaced the potatoes with shells and found a great mix.
3 tablespoons Colavita extra virgin olive oil
1 clove garlic, minced
pounds lamb shoulder or boneless lamb for stew, cut into 1-inch cubes
teaspoon dried rosemary
teaspoon dried thyme
Freshly ground black pepper to taste
Salt to taste (optional)
1 cup water
1 cup beef stock
1 cup dry red wine
4 carrots, peeled and chopped
1 medium onion, chopped
2 ribs celery, chopped
1 pound medium shells
2 tablespoons flour stirred in 3 tablespoons water
2 tablespoons chopped fresh parsley
Serves 4 to 6.
In a large Dutch oven, heat the oil and add the garlic. Sauté the garlic for 1 minute.
Add the meat and brown on all sides in the hot oil. Add the rosemary, thyme, pepper, salt, water, beef stock, and red wine. Cover the pan and simmer 45 minutes to 1 hour, stirring occasionally.
Add the vegetables, cover, and cook 20 minutes longer, or until the meat and
vegetables are tender.
Add the flour-and-water mixture to thicken the sauce. Taste and add additional seasonings, if desired. Mix in the cooked pasta and sprinkle with chopped parsley. Serve hot.