Kittencal's Lamb Stew With Pasta

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 3 lbs boneless lamb (can use more or less lamb, cut into about 1-1/2-inch cubes, i use a boneless lamb butt roast for thi)
• 1 1/2 cups flour
• 1 tablespoon seasoning salt
• 1/2 teaspoon cayenne pepper
• 2 teaspoons garlic powder
• olive oil (for frying)
• 2 large onions, chopped
• 3 tablespoons minced fresh garlic
• 2 teaspoons crushed red pepper flakes (optional or to taste)
• 1 tablespoon dried thyme (rubbed between fingers to release flavors)
• 1 tablespoon dried oregano (rubbed between fingers to release the flavors, can use less)
• 2 bay leaves
• 1/4 cup tomato paste
• 1 cup dry red (can use more or less)
• 2 (10 ounce) cans beef broth (undiluted) or 2 (10 ounce) cans beef consomme (undiluted)
• 1 cup water (or use 3 cans beef broth or consomme and omit the water)
• 3 tablespoons worcestershire sauce
• 1 (19 ounce) can diced tomatoes (undrained)
• salt and pepper
• 3/4 lb fresh small white button mushrooms
• cooked rigatoni pasta or penne pasta
• parmesan cheese

Recipe

• 1 in a bowl, combine the flour, seasoning salt, cayenne pepper and garlic powder.
• 2 coat the lamb cubes in the flour mixture.
• 3 heat olive oil in a large heavy pot over medium-high heat.
• 4 shake any excess flour off the lamb.
• 5 brown on both sides in hot oil; remove to a bowl or large plate.
• 6 add in more olive oil if desired, then add in the onions, crushed chili flakes, thyme, bay leaves and oregano; saute for 5-6 minutes (adding the minced garlic the last 2 minutes).
• 7 add in the tomato paste; stir using a wooden spoon for about 3 minutes.
• 8 add in the ; bring to a boil; simmer for 2 minutes.
• 9 add in beef broth or consomme, water, worcestershire sauce, diced tomatoes with juice and button mushrooms, and return the lamb back to the pot, stir with a wooden spoon; bring to a boil, then reduce heat and simmer covered for 1 hour on low heat, stirring occasionally.
• 10 after about 1 hour of cooking, uncover and let simmer over low heat (uncovered) for about 1 more hour or until the lamb is tender, stirring occasionally, and seasoning with salt to taste.
• 11 skim any fat that has accumulated on top of the juice in the pot.
• 12 ladle the lamb and juices over cooked rigatoni or penne pasta in bowls, then sprinkle with parmesan cheese.
• 13 delicious!