Leftover Leg of Lamb Stew

Ingredients

• 4 slices bacon , chopped
• 1 medium yellow onion , chopped
• 4 ounces fresh white mushrooms , sliced
• 2 cloves garlic , minced
• 0.25 cups dry red wine
• 16 ounces diced leftover roast lamb
• 1 can diced tomatoes , 28 ounce
• 2 sprigs rosemary
• salt to taste

Instructions

1. 1

   Preheat the oven to 300 degrees F (150 degrees C).

2. 2

   Cook bacon in a Dutch oven or oven-safe pot over medium-high heat, stirring occasionally, until almost crisp, 6 to 8 minutes. Add onion and sauté until golden brown, 5 to 8 minutes. Add mushrooms and garlic; sauté until mushrooms start to release their juices, about 4 minutes.

3. 3

   Pour wine into the pot and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Allow to boil for 3 to 4 minutes. Add lamb, tossing to coat. Stir in tomatoes and rosemary; season with salt. Bring to a boil. Remove from heat and cover.

4. 4

   Bake in the preheated oven until lamb is tender, 2 to 3 hours.