Wegmans' Chef Bob shares his recipe for lamb stew. For more awesome Wegmans recipes, check out http://www.wegmans.com
2 lb Food You Feel Good About Boneless Leg of Lamb, cut into 1-inch cubes
Wegmans Pan Searing Flour
1/2 Tbsp vegetable oil
1 bag (40 oz) Food You Feel Good About Cleaned & Cut Stew Vegetables
3 cloves whole garlic, peeled
1 cup Italian Classics Kitchen Cut Tomatoes with Basil
2 bay leaves
2 Tbsp Wegmans Herbes de Provence
2 cups red wine
4 cups reduced-sodium chicken broth
2 sprigs fresh rosemary
Preheat oven to 350 degrees.
Dust lamb with pan-searing flour.
Heat oil on MEDIUM in braising pan. Brown lamb lightly on all sides, 8-10 min. Remove lamb; set aside. Discard all but 1 Tbsp oil.
Separate potatoes from bag of stew vegetables; cut in half and reserve. Add remaining stew vegetables to pan; cook 4-5 min. Add garlic; cook 8-10 min more, stirring occasionally. Add tomatoes, bay leaves and herbes de Provence; cook 3 min. Add wine; reduce to syrupy consistency (10-15 min). Add broth; return lamb to pan along with potatoes. Bring to simmer; add rosemary sprigs.
Cover, place on center rack of oven. Braise 1-1/2 hours; carefully remove lid. Continue to cook 30 min longer or until lamb is fork-tender.
Remove pan from oven. Transfer lamb to serving platter. Discard bay leaves; salt and pepper to taste. Pour sauce over lamb.
