Lamb stew with wine & rosemary
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Lamb stew with wine & rosemary
  Lamb    Wine    Rosemary    Stews  
Last updated 6/12/2012 1:21:40 AM. Recipe ID 53976. Report a problem with this recipe.
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      Title: Lamb stew with wine & rosemary
 Categories: Lamb, Stew
      Yield: 6 Servings
 
 
        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.
  
  




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Recipe ID 53976 (Apr 03, 2005)

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