Stewed Shoulder of Lamb Marches-Style with Potatoes, Rosemary, and Chili Pepper

Name: Stewed Shoulder of Lamb Marches-Style with Potatoes, Rosemary, and Chili Pepper (Umido D’agnello alla Marchigiana)
Yield: For 4 to 6 Persons
Cuisine: Italy
Ingredients: 1 pound fresh ripe tomatoes or 2 cups canned imported Italian plum tomatoes, cut up, with their juice; Chopped chili pepper, ¼ teaspoon or to taste; Salt; 2 sprigs fresh rosemary or 1 tablespoon dried leaves, chopped fine; 2 sprigs fresh rosemary or 1 tablespoon dried leaves, chopped fine; 6 whole garlic cloves, peeled; 3½ pounds lamb shoulder with the bone in, cut up into 3-inch pieces; 2 tablespoons extra virgin olive oil; 1 pound fresh ripe tomatoes or 2 cups canned imported Italian plum tomatoes, cut up, with their juice; 1 pound new potatoes, washed, peeled, and cut into 1½-inch wedges

Umido D’agnello alla Marchigiana

Preparation info

For
4 to 6
Persons

Difficulty
Easy

Appears in

Marcella Cucina

By Marcella Hazan

Published 1997

About

Ingredients

1 pound fresh ripe tomatoes or 2 cups canned imported Italian plum tomatoes, cut up, with their juice
2

Europe
Italy
Main course
Mediterranean
Gluten-free

Method

If using fresh tomatoes, skin them using a swivel-bladed vegetable peeler, and cut into fine pieces without removing their seeds.
Choose a sauté pan large enough to contain all the meat and potatoes later, put in the olive oil, and turn on the heat to medium.
When the oil is hot, slip in as many pieces of lamb as will fit loosely, brown them on all si