Recipe: Lamb Stew with Wine and Rosemary
For 6 Persons
Category: Lamb, Stew
2 Oranges
3 tb Olive oil divided
2 lb Boneless lamb shoulder/leg
1 md Onion thinly sliced
1 c Dry red wine
1/2 c Chicken broth
2 ts Tomato paste
3 Cloves garlic; minced
1 ts Fennel seeds; crushed
1 Bay leaf
2 tb Fresh rosemary; chopped
1/2 lb Shiitake mushrooms; sliced
-thin
1/2 lb Button mushrooms; sliced
-thin
12 sm Red new potatoes quartered
4 lg Carrots 1/2" diagonal chunks
2 tb Balsamic vinegar
1/2 ts Salt
Ground black pepper to taste
1 tb Butter with 2 tbl flour
-paste
1/2 c Parsley; chopped
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 1 1/2 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
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