Nonna always made her lamb stew using leg lamb chops, transforming them into a wonderful dish so flavoursome, rich and tasty. today I share her recipe with you.

The bone-in steaks are cut from the centre of the leg and contain a small bone in the centre of each steak. This adds to the flavour. This cut is pink and well marbled and the best for stewing.

This tender stew of lamb leg chops is cooked slowly with chopped tomatoes, carrots and celery, flavoured with white wine, herbs and spices, till the meat is so tender it falls apart. The tomato sauce that develops becomes thick and delicious.

Served with creamy mashed potatoes or polenta and a green garden salad it will be the perfect dinner for the family.

Nonna’s lamb stew can be made ahead and the flavours allowed to develop further or frozen for another time.

Ingredients:

• Lamb leg steaks
• 1 carrot
• 1 large onion
• 1 piece of celery, chopped
• 1 can Mutti chopped tomatoes
• 1 Tblsp of Tomato paste
• 2 Tblsp Olive oil 
• 1 small knob of butter
• McCormick’s chicken seasoning, a sprinkle
• McCormicks Italian herbs, a sprinkle
• 1 sprig fresh rosemary, chopped finely
• small bunch of parsley, chopped
• 1/2 cup dry white wine
• Salt and freshly ground black pepper

Method:

Prepare the meat a day ahead by patting each piece dry and sprinkling with sea salt flakes and freshly ground black pepper on each side, cover and refrigerate overnight.

Remove the steaks from the fridge and allow to come to room temperature for about half an hour before beginning to cook.

1 In a heavy based pan, place olive oil and a knob of butter, over medium heat

2. When butter stops foaming brown the meat to give it a good colour

3. Remove meat to a plate, cover and set aside while you caramelise the onion

4. Lower the heat to medium low and add a little more oil

5. Add the chopped onion and slowly caramelise for about 7 minutes, adding hot water if needed till it is golden and transparent

6. Pour over the white wine and cook for about 4 minutes until it has nearly all evaporated

7. Return the meat to the saucepan and sprinkle over chicken seasoning

8. Add tin of chopped tomatoes and some water to  meat

9. Add the carrot pieces and chopped celery, chopped parsley, chopped rosemary and a sprinkle of Italian herbs, stirring through 

10. Season with salt and pepper to taste. 

11. Add enough hot water to cover the pieces of lamb

12. Lower the heat to simmer and cook covered for 2 hours

13. Make sure to check the liquid from time time to ensure it has not evaporated too much. Add a little extra hot water as needed to keep the meat covered during cooking

14. When the cooking time is completed the sauce should be reduced, rich and thick. Check and adjust the seasonings if needed

15. Set the pan aside and rest the meat for 10-15 minutes before serving

(If cooking ahead, cool the stew quickly by transeferring to a bowl uncovered and setting it in cold water. Then refrigerate until needed. You can also freeze the stew in tightly sealed freezer containers.)

16. Serve with mashed potatoes or polenta and your favourite salad of mixed leafy greens.