Fratelli Perata Winery
Lamb with Fresh Red Peppers

This recipe is an adaptation of a classic chilindrón, a Spanish dish typically served as a stew that is dominated with flavors of red peppers, paprika and onions. From a cool vintage the lighter 2011 Tre Sorelle finds a happy match with the blend of the smoky paprika and the sweet acidity of the tomatoes. This is a warm dish that is full of flavor that handles red wines well. The characteristics of dried herbs, leafiness, and black pepper of this vintage Tre Sorelle make a worthy match to this hearty lamb dish.
5 tbsp extra-virgin olive oil
3 large onions, finely chopped
2 medium-size fleshy red bell peppers, cored, seeded, and cut into strips
2 1/2 lbs boned and chunked lamb shoulder, about 1 1/2 inch chunks
All-purpose flour, for dusting the lamb
1/2 cup dry white wine
1 cup chicken stock
3/4 cup chopped canned tomatoes, with
1/4 cup of the juice
1 tsp smoky paprika
Coarse salt and pepper to taste
Heat 3 tablespoons of the olive oil in a large skillet over medium-low heat. Add in the onion and cook until softened about 10 minutes. Stir in the peppers and cook for 5 minutes. Cover and reduce the heat to low and cook until the onions and peppers are very soft, about 15 more minutes, adding a tablespoon of water from time to time if it becomes dry.

While the onions are cooking, season the lamb generously with salt. Cover the lamb with a light layer of flour. Heat the remaining 2 tablespoons of olive oil in a large casserole over medium-high heat. Brown the lamb all over, working in batches if necessary. Transfer the browned pieces to a bowl.

When you have finished browning all the lamb, add the wine, chicken stock, tomatoes with their juice, and whisk in the paprika. Bring to a rolling boil over medium-high heat scraping the bottom to dislodge the brown bits. Add in the onion mixture, stir, and add back in the lamb and season with salt and pepper. Reduce heat to low and cook until lamb is tender about 1 ½ hour, stirring often. 
Once lamb is tender, plate with juices and serve with a starchy veggie and the 2011 Tre Sorelle