Brown the Lamb: Begin by heating the olive oil in a large skillet over medium heat. Add the bite-sized lamb pieces to the skillet and cook them until they start to get a nice brown color. This step is crucial for developing a rich flavor in the stew.
3 tablespoons extra virgin olive oil, 2.2 pounds about 1 kg lamb meat, cut into bite-sized pieces
Add Herbs and Garlic: While the lamb is browning, prepare a mix of finely chopped garlic, sage (optional), and rosemary. Add this herb and garlic mixture to the skillet with the lamb. Season the mix with salt. The herbs and garlic will infuse the lamb with traditional Italian flavors.
Garlic, 1 sprig fresh rosemary, 1 sprig fresh sage, Salt
Deglaze with Wine: Continue cooking the lamb and just before the garlic and herbs start to darken, pour in the white wine. This process, known as deglazing, will lift the browned bits off the bottom of the pan, enriching the stew's flavor.
1 cup white wine
Simmer with Tomato Puree: After allowing the wine to evaporate on high heat for a bit, reduce the heat to medium and stir in the tomato puree. Let the lamb and puree simmer together for a few minutes, allowing the flavors to meld.
1/2 cup about 100 grams tomato puree
Cook Until Thickened: Pour enough water into the skillet to just cover the lamb and stir in the tomato paste. Let the stew cook for about 40 minutes, or until the sauce has thickened but remains moist. The slow cooking will tenderize the lamb and concentrate the stew's flavors.
1 tablespoon tomato paste
Grill the Bread: While the stew is simmering, toast slices of Tuscan-style bread on a grill pan. The bread will have a nice, crunchy texture, perfect for pairing with the stew.
Tuscan-style bread
Serve and Enjoy: Once the stew is ready, with a rich, thick sauce, serve it hot. Accompany the lamb stew with the grilled bread slices, perfect for soaking up the delicious sauce.