Tender lamb braised in Tuscan Sangiovenese Spiced Sauce makes for heavenly comfort food. Serve with rice or pasta.
This dish pairs beautifully with the 1865 Carmenere or the Valdecampana Crianza.
1/2 yellow onion, finely diced
3 carrots, sliced 1/4 inch thick
6 large fingerling potatoes, 1 inch cubes
4 garlic cloves, diced
3 Sicilian Bay Leaves
1 1/2 pounds lamb (we used stew meat cut in 1 1/2-2 inch cubes)
1 cup red wine
1 teaspoon ground pepper
Put onion, carrots, potatoes, garlic and bay leaves in slow cooker and stir to combine.
Season lamb with salt and pepper. In large saute pan over medium heat, warm 1 tablespoon olive oil. Add lamb pieces and sear (1-2 minutes on each side) until golden brown on both sides. Add lamb to slow cooker and cover with remaining ingredients: Tuscan Spiced Sangiovenese Sauce, red wine, Sitia Extra Virgin Olive Oil, Slovenian Sea Salt and ground pepper.
Cover and cook on low for 10-12 hours (or until lamb is tender). Serve over rice or pasta