2lbslamb slices(cut off the neck, bone in - about 10 round slices)
1cupflour
1tspsalt
1/2tsppepper
4tbspolive oil
1onion(chopped)
1/2cupcelery(diced)
5clovesgarlic(peeled and chopped)
2bay leaves
1cupdry red wine
2cupschicken stock
2tomatoes(chopped)
Instructions
Put the flour on a large platter and season it with salt and pepper. Drag each slice of lamb through the flour on both sides, coating it well.
Use a large skillet. Heat the olive oil a little, then brown the lamb slices on both sides. Set the browned meat aside on another platter.
Using the same skillet and perhaps adding a touch more olive oil, cook the chopped onion, carrots and celery with the bay leaves. When the vegetables are becoming tender, add the garlic. Cook 1 minute more.
Raise the flame and pour the red wine into the vegetables, stirring gently to deglaze.
When the wine is mostly evaporated, add the meat and the tomatoes.
Now you can either finish the cooking in the skillet, if it’s oven-proof, or place the meat and vegetables in a baking dish. Either way…
Stir everything up, then add the chicken stock.
Place the skillet or baking dish in the oven. Cover it. Bake for 2 hours or until the irresistible aroma drives you to fork a piece right out of the oven.
Serve right out of the skillet or piled up on a warm platter. Scatter with fava beans or not – but serve with a steamed green vegetable to foil the richness of the meat.