Side Pannel
Lamb Stew with Wine and Rosemary
Lamb Stew with Wine and Rosemary
- Recipe Submitted by ADMIN on 09/26/2007
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
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 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.
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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