Lamb Stew

• 1/4 cup EVOO
• about 3 lbs of lamb-boneless or bone in is fine; trimmed of excess fat
• 2 big onions-sliced
• 3 garlic cloves
• 1 1/2 cups dry red wine
• 1 can beef or chicken broth
• 1 can of diced tomatoes with juices
• 1 1/2 cups of water
• 1 Tbsp of tomato paste
• 5 red skinned potatoes, cut chunk
• 2 large carrot, peeled, cut chunk
• salt & pepper to taste

1. Heat EVOO, sprinkle lamb the salt & pepper . Add lamb to pot and cook until brown. Transfer lamb to a plate. Pour off excess oil.
2. Add in garlic and onion, saute. Add in red wine and simmer, stirring to scrape up any browned bits on the bottom of the pot. about 5 minutes.
3. Add in carrot, potatoes, stir well. Let it cook for about 5 minutes Return the lamb to the pot.
4. Stir in the broth, tomatoes cubes and tomato paste.
5. Cover partially and simmer over medium low until the lamb is just tender. About 1 hour.
6. Stirring occasionally. Season with salt and pepper. Serve!

* can throw in slow cooker to slow cook too.