3 lbs. lamb shoulder, cut into 2-inch-thick pieces
1 Tbsp. Kosher salt
1/2 Tbsp. ground black pepper
1/4 cup all-purpose flour
2 Tbsp. unsalted butter
2 Tbsp. Bertolli® Classico™ Olive Oil, divided
1 medium red onion, chopped
3 large carrots, cut into 1-inch pieces
3 cloves garlic, chopped
1/2 cup dry red wine OR beef broth
1/2 cup beef broth
1 jar Bertolli® Vineyard Premium Collections Portobello Mushroom with Merlot Sauce
1 large spaghetti squash, halved lengthwise and seeded
2 Tbsp. finely chopped fresh rosemary
1/4 cup chopped fresh parsley
2 Tbsp. chopped fresh mint
Directions
Preheat oven to 400°.
Combine lamb, salt and pepper in medium bowl. Sprinkle with flour; toss to coat.
Melt butter with 1 tablespoon Olive Oil in 5-quart saucepot over medium-high heat and brown lamb, in batches, about 2 minutes. Remove lamb from saucepot; set aside.
Cook onion, carrots and garlic in same saucepot, stirring occasionally, 4 minutes or until vegetables are tender. Stir in wine, broth and Sauce. Bring to a boil over high heat. Return lamb to saucepot, then reduce heat and simmer covered, stirring occasionally, 2 hours or until lamb is tender.
Meanwhile, brush squash with remaining Olive Oil, then arrange cut side down on baking sheet. Bake 45 minutes or until squash is tender. Gently scrape squash to pull apart spaghetti like strands with fork. Combine squash, rosemary, parsley and mint in medium bowl. Arrange spaghetti squash on platter, then top with lamb stew.
