Lamb Navarin for Dimitri

This is a hearty stew I made for our uncle, Dimitri who graciously hosted us for our visit to Maine. At 91, Dimitri remains a gourmet and appreciates fine cooking. I'll cook for a free room in Maine any day - especially for Dimitri!

3-1/2 to 4 lb boneless leg of lamb, cut into 1-1/2-inch pieces

1 lb baby carrots

3 stalks celery, diced

1 sweet yellow onion, diced

1 red pepper, diced

2 Tbsp fresh thyme leaves

1 28-oz can crushed tomatoes

3 cups red wine

10 oz fresh button mushrooms, sliced

Brown the lamb pieces in a large pot or Dutch oven in a dash of olive oil. Cook the lamb in batches, leaving plenty of room around each piece to brown well. If too crowded, the cubes will boil and not brown.

When the lamb is browned, set aside in a bowl. Add the carrots, celery, onion, pepper and thyme into the pot and cook the veggies for about 10 minutes, until softened and beginning to get golden.

In the meantime, heat a large skillet and add the mushrooms and a dash of olive oil. Brown the mushrooms well after allowing them to release what water they will. Set the mushrooms aside.

Return the lamb and any juices to the pot with the veggies. Add the tomatoes, wine and mushrooms. Salt and pepper to taste. Bring to a gentle boil, stir and reduce to a gentle simmer. Cover and cook stew for about an hour, stirring every 15 minutes or so.

Serves 6-8. Serve over egg noodles if desired.

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