3 lbs boneless lamb shoulder, cut into 3″ pieces
4 tbsp olive oil
1-1/2 c dark red wine
5 cloves garlic
1-1/2 tbsp chopped fresh rosemary leaves
2 medium sized carrots, peeled and sliced
2 medium onions chopped
1 small eggplant, cut into 1″ pieces
1 28-ounce can peeled plum tomatoes with their juice, chopped
1 c beef broth
1 tsp crushed red pepper
Pat meat dry with paper towels. Heat 3 tablespoons of the oil in a large ovenproof cast iron or heavy bottomed Dutch oven over medium high heat.
Add a few pieces of lamb to the pan and brown on all sides. Cook down any accumulated juices before the next batch of lamb pieces are browned.
As the pieces are done, set them aside in a bowl, keep the browned bits in the pan, add the last tablespoon of oil.
Add the onion, carrot and garlic and cook them just until they begin to soften. Add the lamb pieces back into the pan and pour the wine over the lamb. Bring to a strong simmer and cook until the wine is reduced by half, turning the lamb occasionally.
Add the tomatoes, red pepper and beef broth and adjust heat to achieve a simmer. Cover the stew, stir occasionally and cook until the lamb is very tender, about 1-1/2 hour. If the sauce starts to thicken too much add 1/2 cup water at a time, as needed. Stir well before serving
Serve with Yellow Potato Gnocchi and fresh Parmesan.