LAMB STEW Makes 4 servings.
14.5 oz can diced tomatoes
1 sprig rosemary
1 onion, halved, thinly sliced
1 1/2 pounds boneless lamb shoulder, cut into pieces
1 cup chicken broth
2 cloves garlic, thinly sliced
Salt and Pepper
3 slices bacon, cut crosswise 1/2" thick
IN A POT or Dutch oven, cook bacon until lightly browned, transfer to a bowl. Season lamb with salt and pepper, add lamb to pot, brown on all sides, transfer to a bowl with bacon. ADD onion, garlic and rosemary to pot, season with salt and pepper. Cover cook until softened. Add broth, bring to a boil, cook until nearly evaporated. Add lamb, bacon and tomatoes to pot, press a piece of parchment on top. Cover cook until very tender 2 1/2 hours. Garnish each serving with a rosemary sprig, then SERVE...
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