Lamb stew with wine and rosemary
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Oranges | |
| 3 | tablespoons | Olive oil divided |
| 2 | pounds | Boneless lamb shoulder/leg |
| 1 | medium | Onion thinly sliced |
| 1 | cup | Dry red wine |
| ½ | cup | Chicken broth |
| 2 | teaspoons | Tomato paste |
| 3 | Cloves garlic; minced | |
| 1 | teaspoon | Fennel seeds; crushed |
| 1 | Bay leaf | |
| 2 | tablespoons | Fresh rosemary; chopped |
| ½ | pounds | Shiitake mushrooms; sliced thin |
| ½ | pounds | Button mushrooms; sliced thin |
| 12 | smalls | Red new potatoes quartered |
| 4 | larges | Carrots 1/2\" diagonal chunks |
| 2 | tablespoons | Balsamic vinegar |
| ½ | teaspoon | Salt |
| Ground black pepper to taste | ||
| 1 | tablespoon | Butter with 2 tbl flour paste |
| ½ | cup | Parsley; chopped |
Directions
Finely grate the zest, juice the oranges and set peel and juice aside.
In a Dutch oven heat 1 tablespoon olive oil over medium heat. Add half of lthe lamb and brown on all sides. Remove the lamb from the pan, add the remaining meat and brown; remove from pan.
Add another tablespoon olive oil to the pan, add the onions and brown. Add the orange juice and red wine; cook at a high simmer for 5 minutes. Put the lamb back into the pan, adding the orange zest, borth, tomato paste, garlic, fennel seeds, bay leaf and 1 tablespoon rosemary. Bring to boil, reduce the heat to medium low, cover and simmer one hour.
In a large nonstick skillet heat the 1½ teaspoons olive oil over medium high heat. When hot add half the mushrooms and saute until golden; remove from the pan and add the remaining mushrooms.
After the stew had cooked 1 hour, add the potatoes and carrots. Cover and continue cooking 30 minutes. Stir in the mushrooms, vinegar, salt and pepper. Bring stew to boil, add the butter-flour paste, reduce the heat and simmer 5 minutes, stirring occasionally. Stir in the parsley and serve.
Recipe By : Seattle Times 1/24/96 Posted to MC-Recipe Digest V1 #251 Date: Sat, 19 Oct 1996 09:27:02 -0700 From: Greg Hastings <ghasting@...>