(Note that this is always called a stew but it is actually a braise, because the meat is browned.)
Recipe information
Yield
For 4 to 5 pounds bone-in lamb shoulder cut into 2-inch chunks, serving 6
Ingredients
Preparation
Brown the lamb and 1 1/2 cups sliced onions as in the master recipe. Season and turn into a casserole with 2 smashed cloves garlic, 1/2 teaspoon rosemary, 1 1/2 cups dry white wine or dry white French vermouth, 1 cup chopped tomatoes, and enough chicken broth barely to cover ingredients. Simmer about 1 1/2 hours and finish the sauce as suggested in the master recipe.
Julia's Kitchen Wisdom
Knopf
