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Satisfy your hungry family by serving up this One-Pot Lamb Stew, a slow-cooked, delectable stew that features an olive and tomato sauce.
½ a bunch of fresh rosemary (½ ounce)
28 ounces of lamb shoulder, bone out
5 ⅓ ounces of olives (stone in)
1 jar of pickled onions (under 10 ounces)
2 x 14 ounce cans of plum tomatoes
Preheat the oven to 325ºF.
Place a 4 qt Shallow Pot on high heat. Add 1 tablespoon of olive oil and then the rosemary leaves for 1 minute to become crispy. Dice the lamb meat into 1” chunks.
Remove the rosemary and save for later. Add the cut lamb to the pan for 2 minutes.
Squash and de-pit the olives. Drain the pickled onions and stir into the pan along with the olives. Mix well. Pour in the canned tomatoes, breaking them up with a wooden spoon. Add 2 cans’ worth of water.
Cover and cook in the oven for 2 hours, or until thick, delicious and tender. Stir halfway.
Add the crispy rosemary leaves. Season with salt with sea salt and black pepper. Serve.
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