Leftover Leg of Lamb Stew

This is my preferred method for utilizing leftover lamb. Serve alone in a dish or with egg noodles, pearl couscous, rice, or mashed potatoes.

Ingredients

Preheat the oven to 300 degrees F (150 degrees C).
Brown 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 saute until golden brown, 5 to 8 minutes. Add mushrooms and garlic and saute until mushrooms start to release their juices, about 4 minutes.
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. Add salt. Bring to a boil.
Remove from the heat and cover.
Bake in the preheated oven until lamb is tender, 2 to 3 hours.
If you don’t like mushrooms, you could substitute a few carrots in their place.
If you have a lot more lamb than 1 pound, just add extra tomatoes and seasoning (garlic, rosemary, salt) so it doesn’t dry out and still tastes good!