Lamb stewed in red wine and tomato sauce
6 servings
30 minutes
Lamb stewed in red wine and tomato sauce is a classic dish of French cuisine that embodies the richness of flavors and aromas of Provence. Its roots go back to the traditions of rustic gastronomy, where meat was slowly stewed in wine and herbs, turning into a tender and juicy delicacy. The red wine adds depth and richness to the dish, highlighting the natural flavor of the lamb, while the tomato sauce provides a slight acidity and velvety texture. The addition of garlic, onion, marjoram, and chili creates a magnificent balance of flavors—from spicy notes to the soft sweetness of tomatoes. It is the perfect treat for a leisurely dinner with family or friends, especially with a glass of good wine and fresh baguette to soak up every drop of the aromatic sauce.
1
Heat oil in a large skillet over medium heat. Add the meat and brown on all sides for about 12 minutes. Transfer to a plate.
- Olive oil: 2 tablespoons
- Leg of lamb: 1.6 kg
2
Reduce the heat and add finely chopped onion and pepper, and minced garlic, sautéing until soft for 6 minutes. Return the meat to the pan, pour in the wine, and add the tomatoes. Season with salt, pepper, and add marjoram. Cover and simmer until tender, turning occasionally, for about 2 hours. Open the lid and let the sauce thicken slightly if needed.
- Onion: 1 head
- Garlic: 4 cloves
- Red dry wine: 1.5 glass
- Tomatoes in their own juice: 800 g
- Dried marjoram: 1 teaspoon
- Red chili pepper: 1 piece