1.5-2 lbs lamb meat for stewing
1 medium yellow onion, diced
2 medium carrots, diced
3 cloves garlic, minced
3/4 cup tomato sauce
3/4 cup red wine
3/4 cup chicken stock
1 can chickpeas, drained and rinsed
2 tsp smoked paprika
2 Tbsp fresh thyme, minced
1 Tbsp fresh rosemary, minced
In a pot heat 2 Tbsp oil over medium high heat. Season lamb with salt and pepper and brown on all sides in the pot. Remove the meat from the pot and set aside.
Drain off all but 2 Tbsp of fat in the pot and return the pot to the heat. Add the onions and carrots and sauté a few minutes until the onions start to become tender. Add the garlic and thyme and continue cooking until the garlic begins to brown.
Add the tomato sauce, wine and chicken stock, and stir in the paprika, more black pepper and chick peas.
Return the lamb to the pot being sure that the meat is covered by the broth. Add rosemary, cover and simmer on medium-low heat for 45 minutes or until the meat is tender and begins to fall off of the bones.
NOTE: The cooking time will be determined by the thickness of the meat, and whether or not you use mean on or off the bone.
Taste to correct seasoning before serving. Spoon stew into individual bowls, and op each bowl with a sprinkling of grated lemon zest. Serve with crusty bread.