Lamb Stew with Prosciutto and Bell Peppers

2 fat boneless lamb shoulder or leg of lamb, bodyweight trimmed and minimize into 2-inch cubes
All-motive flour for dredging
1/4 cup
Olive oil
1 medium onion, diced
3 garlic cloves, minced
1/4 pound
Prosciutto, slice into 1/2 -inch cubes
1 cup dry pink wine
1 cup Beef Stock or ordered stock
2 tablespoons chopped fresh rosemary or 2 teaspoons dried
2 tablespoons chopped fresh sage or 2 teaspoons dried
2 tablespoons chopped fresh new parsley
1 large crimson bell pepper, seeds and ribs eradicated, and thinly sliced
Salt and freshly ground black pepper to taste

1. Coat lamb with flour, shaking off any extra. heat oil in a large skillet previously mentioned
Medium-superior heat. add lamb cubes, and brown on all facets. Remove lamb in opposition to the
Pan with a slotted spoon, and shift it to the slow cooker. add onion, garlic, and
Prosciutto to the skillet. Cook, stirring continuously, for 3 minutes, or until onion is
Translucent. Scrape mixture into the slow cooker.
2. Add wine to the skillet, and bring to a boil, stirring to dislodge the brown bits in the
Skillet. Pour blend into the slow cooker. add stock, rosemary, sage, and parsley to
The slow cooker, and stir perfectly.
3. Cook on Lower for 7 to 9 hrs or on high for 3 1/2 to 4 hrs, or until lamb is just about
Gentle. If cooking on small, boost the heat to Large. add peppers, and cook for 1 to 2
Hrs, or right up until lamb is gentle. Period to taste with salt and pepper to taste, and serve
Sizzling.