This dish should be made one day in advance as it enhances it’s flavor.
1 white or yellow onion
3 stalks of celery
3 springs fresh marjoram (if using dried use 1 tablespoon)
6 fresh sage leaves (if using dried use 2 tablespoons)
3 fresh rosemary sprigs (if using dried us 1 tablespoon)
½ cup olive oil
3 pounds boneless lamb stew meat, cut into ¾ inch cubes
1 ½ cups dry white wine
2 cans 28oz. Italian plum tomatoes (or pomi chopped tomatoes)
Kosher salt and freshly ground pepper
Pecorino Romano Cheese
Chop vegetables and herbs finely (I use my Cuisinart).
Add olive oil to your pan and sauté veggies and herbs until soft – approximately 8 minutes.
Add meat and brown gently, stirring occasionally – approximately 8 minutes.
Add wine and raise heat. Cook about 4 minutes until mostly absorbed.
Crushed your plum tomatoes with your hands into the pot.
Lower heat, cover pot, and cook on low for approximately 1-2 hours. You want the lamb to be very soft.
Add salt and pepper to taste.
When the pot is cooled put in refrigerator over night. Next day skim fat off top.
When reheating if it seems too watery to you add some tomato paste to thicken.
Serve with papparadelle or over polenta.