Lamb Stew With Wine & Rosemarylamb, stews 1 x no ingredients 2 ea 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 ea 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 From: Mastercook Mac |
