• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Lamb Stew with Wine and Rosemary

  • Recipe Submitted by on

Category: Lamb/Sheep

 Ingredients List

  • 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.

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