Ingredients:

  • 2 lbs lamb shoulder, trimmed and cut into 1.5-inch cubes
  • 3 tbsp extra virgin olive oil
  • 0.5 cup all-purpose flour
  • 1 large yellow onion, finely diced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 4 cloves garlic, smashed
  • 2 tbsp tomato paste
  • 1.5 cups dry Italian red wine
  • 14 oz crushed tomatoes
  • 2 cups low sodium beef stock
  • 1 lb Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • 2 sprigs fresh rosemary
  • 5 fresh sage leaves
  • 1 bay leaf
  • 1 tbsp red wine vinegar
  • Salt to taste
  • Freshly cracked black pepper to taste

Instructions:

  1. Pat the lamb cubes bone-dry with paper towels. Season generously with salt and pepper, then toss in flour, shaking off the excess.
  2. Heat the olive oil in a 5-quart Dutch oven over medium-high heat. Brown the meat in three batches until a deep, mahogany crust forms on all sides. Remove to a plate.
  3. Reduce heat to medium. Add the diced onion, carrots, and celery to the pot. Sauté until softened, about 5 minutes until the onions are translucent and soft.
  4. Stir in the smashed garlic and tomato paste, cooking for 2 minutes until the paste smells sweet and looks dark.
  5. Deglaze the pot with the red wine, using a wooden spoon to scrape up all the browned bits (fond) from the bottom. Wait until the wine reduces by half.
  6. Add the crushed tomatoes, stock, rosemary, sage, and bay leaf. Return the lamb and any accumulated juices to the pot.
  7. Bring to a gentle simmer, cover, and cook over low heat for 1 hour 30 mins.
  8. Add the potato chunks and continue to simmer, covered, for another 45 minutes to 1 hour until the lamb is fork-tender and the potatoes are soft.
  9. Stir in the red wine vinegar. Adjust seasoning with salt and pepper before serving.