Lamb Stew With Wine And Rosemary - cooking recipe

Ingredients

4 lb. lamb shoulder
1 1/2 c. sliced onions
light olive oil
salt
freshly ground pepper
3 c. chicken broth
2 large cloves garlic
1/2 tsp. rosemary
1 c. dry white vermouth
1 1/2 c. chopped tomatoes
2 Tbsp. tomato paste

Preparation

Trim excess fat and cut into chunks.
Brown onions and lamb for about 5 minutes in olive oil.
Scrape into casserole.
Deglaze the pan with the wine, pouring it into the casserole.
Add to the casserole the garlic, rosemary, tomato and enough stock to cover ingredients.
Simmer 1 to 1 1/2 hours at 325\u00b0 in oven or until lamb is tender.