This delicious Italian stew is a great way to use up any leftover lamb ribs and is sure to be a family favorite. The combination of tomatoes, rosemary, and garlic adds a unique flavor that is sure to please. Serve this stew with a side of grilled crusty bread for a complete meal.
Ingredients
- 700g lamb ribs
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 tablespoons finely chopped rosemary
- 1 400g can diced tomatoes
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup dry white wine
- 2 cups vegetable stock
- 2 tablespoons tomato paste
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Instructions
- Preheat oven to 220°C.
- Heat the olive oil in a large oven-safe Dutch oven over medium-high heat.
- Add the lamb ribs to the pot and cook until browned on all sides, about 8 minutes.
- Add the garlic and rosemary to the pot and cook until fragrant, about 1 minute.
- Add the diced tomatoes, salt, and pepper and stir to combine.
- Pour in the white wine and vegetable stock and stir in the tomato paste.
- Bring the mixture to a boil and then reduce the heat to low.
- Cover the pot and place in the preheated oven.
- Bake for 1 hour and 15 minutes, or until the lamb is tender.
- Remove the pot from the oven and transfer the lamb ribs to a plate.
- In a small bowl, whisk together the cornstarch and cold water until smooth.
- Stir the cornstarch mixture into the stew and bring to a simmer over medium heat.
- Cook until the stew has thickened, about 5 minutes.
- Return the lamb ribs to the pot and stir to combine.
- Serve hot with crusty bread.
Enjoy!