Lamb Stew Bologna-Style
|Boneless lamb shoulder||2 1⁄2 Pound (1 Piece)|
|Canned crushed italian tomatoes/Whole tomatoes||1⁄2 Cup (8 tbs)|
|Olive oil||3 Tablespoon|
|Garlic||2 Clove (10 gm), chopped|
|Fresh rosemary sprigs/1 tablespoon dried rosemary||3|
|Light red wine||3⁄4 Cup (12 tbs)|
|Freshly ground pepper||To Taste|
Trim all fat from lamb.
Cut meat in 1-1/2- to 2-inch cubes.
Press tomatoes through a food mill or sieve to remove seeds.
Heat oil in a medium skillet.
Saute over medium heat 2 to 3 minutes or until lamb is colored on all sides.
Remove lamb from skillet.
Discard all fat from skillet.
Add butter to skillet.
When butter foams, add garlic and rosemary.
Return lamb to skillet.
Before garlic changes color, stir in wine.
When wine is reduced by half, add tomato pulp.
Season with salt and pepper.
Cook uncovered 25 to 30 minutes over medium heat, stirring occasionally.