Lamb stew with wine & rosemary

6 Servings

Ingredients

Quantity Ingredient
3 cloves garlic -- minced

Directions

2 ea oranges

3 TB olive oil divided

2 lb boneless lamb shoulder/leg 1 md onion thinly sliced

1 c dry red wine

½ c chicken broth

2 ts tomato paste

1 ts fennel seeds -- crushed

1 ea bay leaf

2 TB fresh rosemary -- chopped

½ lb shiitake mushrooms -- sliced : thin

½ lb button mushrooms -- sliced : thin

12 sm red new potatoes quartered 4 lg carrots ½" diagonal

: chunks

2 TB balsamic vinegar

½ ts salt

: ground black pepper to : taste

1 TB butter with 2 tbl flour

: paste

½ 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 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 From: Mastercook Mac

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