|
|
|
|
 |
|
|
| Lamb Stew With Wine And Rosemary Recipe |
Category: Stews
Rating:
N/A
Servings: 6
|
|
|
Ingredients
2 oranges
3 tablespoon olive oil divided
2 lb boneless lamb shoulder/leg
1 medium onion thinly sliced
1 cup dry red wine
1/2 cup chicken broth
2 teaspoon tomato paste
3 cloves garlic; minced
1 teaspoon fennel seeds; crushed
1 bay leaf
2 tablespoon fresh rosemary; chopped
1/2 lb shiitake mushrooms; sliced thin
1/2 lb button mushrooms; sliced thin
12 small red new potatoes quartered
4 large carrots 1/2 diagonal chunks
2 tablespoon balsamic vinegar
1/2 teaspoon salt
1 ground black pepper to taste
1 tablespoon butter with 2 tbl flour paste
1/2 cup parsley; chopped
Cooking 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.
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
stews,lamb
|
|
|
|
|
|
|
Related Recipes:
|
|
|
|
|
|
