Lamb Braised in Red Wine
- 4 garlic cloves, or more to taste
- 1 onion
- 1 stalk(s) celery
- 1 carrot
- 1 ½ pound(s) lamb stew meat, or make your own from the shoulder, neck or shank.
- salt and pepper
- 2 cup(s) dry red wine
- + 2 more ingredients
- 1 teaspoon(s) dried rosemary, crumbled
- 2 tablespoon(s) flour
Trim off any excess fat and cut lamb into small cubes, about 3/4". Salt and pepper lightly. Finely dice the carrot, celery, onion and garlic. Heat oil (medium-high) in Dutch oven or heavy saucepan with lid. Brown lamb in hot oil, in batches if necessary to prevent crowding. Remove meat, leaving ...