Lamb Stew with Tomatoes, Garlic, and Rosemary
Spezzatino di Agnello al Sugo di Pomidoro
Combine the flour, salt and pepper on a large plate or in a bowl. Toss the lamb pieces in the flour, a few pieces at a time, to lightly coat. Brush off excess flour.
In a Dutch Oven, heat three Tablespoon of olive oil over medium high heat.
Brown the lamb in the hot olive oil. You will have to do this in two or three batches. Add a Tablespoon of oil and heat well for each new batch, if necessary. Remove the cooked lamb and set aside.
In the same pot add one more Tablespoon of oil, if needed. Then add the garlic, red pepper flakes, onion, and rosemary and cook until the garlic starts to brown, stirring well to dislodge the brown bits, about 3 minutes
Add the chopped tomatoes and cook for a 3-4 minutes until they are dry.
Add 1 Tablespoon of the chopped mint and the browned lamb back into the pan. Toss well to coat.
Deglaze the pan with the Red Wine, gently scraping the brown bits at the bottom of the pan. Bring to a boil and reduce by half.
Add the reserved tomato juices (about 1 ½ cups) and the stock. Bring to a boil and simmer, partially covered for 1 hour. Stir occasionally. Uncover. Continue cooking for 15 minutes. Add the beans. Continue cooking uncovered for another 5 to 10 minutes, until sauce is desired thickness and meat is tender.
Taste for seasoning, add salt and pepper to taste. Stir in ¼ cup chopped Mint and the chopped Parsley. Serve.