Italian Lamb Rib Stew with Tomatoes and Rosemary

Italian Lamb Rib Stew with Tomatoes and Rosemary

Introduction
This delicious Italian stew is a great way to use up any leftover lamb ribs and is sure to be a family favorite. The combination of tomatoes, rosemary, and garlic adds a unique flavor that is sure to please. Serve this stew with a side of grilled crusty bread for a complete meal.

Ingredients
– 700g lamb ribs
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 2 tablespoons finely chopped rosemary
– 1 400g can diced tomatoes
– 1/2 teaspoon salt
– 1/2 teaspoon freshly ground black pepper
– 1/2 cup dry white wine
– 2 cups vegetable stock
– 2 tablespoons tomato paste
– 2 tablespoons cornstarch
– 2 tablespoons cold water

Instructions
1. Preheat oven to 220°C.
2. Heat the olive oil in a large oven-safe Dutch oven over medium-high heat.
3. Add the lamb ribs to the pot and cook until browned on all sides, about 8 minutes.
4. Add the garlic and rosemary to the pot and cook until fragrant, about 1 minute.
5. Add the diced tomatoes, salt, and pepper and stir to combine.
6. Pour in the white wine and vegetable stock and stir in the tomato paste.
7. Bring the mixture to a boil and then reduce the heat to low.
8. Cover the pot and place in the preheated oven.
9. Bake for 1 hour and 15 minutes, or until the lamb is tender.
10. Remove the pot from the oven and transfer the lamb ribs to a plate.
11. In a small bowl, whisk together the cornstarch and cold water until smooth.
12. Stir the cornstarch mixture into the stew and bring to a simmer over medium heat.
13. Cook until the stew has thickened, about 5 minutes.
14. Return the lamb ribs to the pot and stir to combine.
15. Serve hot with crusty bread. Enjoy!