Lamb Stew With Wine & Rosemary Recipe
Ingredients:
2 pcs of oranges (fresh)
3-1/2 Tbsps of olive oil
2 lbs of lamb shoulder or leg (boneless)
1 pc of onion (medium); sliced thinly
1 c of wine (red, dry)
1/2 c of broth (chicken)
3 pcs of garlic cloves; minced
2 tsps of tomato paste
1 pc of bay leaf
2 Tbsps of rosemary (fresh); chopped
1 tsp of fennel (seeds); crushed
1/2 lb of mushrooms (shiitake); sliced thinly
1/2 lb of mushrooms (button); sliced thinly
12 pcs of new red potatoes; quartered
2 Tbsps of vinegar (balsamic)
4 pcs of carrots (large); cut diagonally to 1/2 inch chunks
1/2 tsp of salt
Pepper (to taste)
1 Tbsp of butter (with 2 Tbsps of flour, paste)
1/2 c of chopped parsley
Instructions:
Grate orange zests finely then get their juices; set them on the side. Heat a tablespoon of oil inside a (Dutch) oven above moderate heat then cook the meat till browned; do this by 2 batches. Take out browned meat from (Dutch) oven.
Add a tablespoon of oil onto the (Dutch) oven then add onions; cook till brown then add wine and (orange) juice. Cook above (high) heat; simmer it for five mins. Place back browned meat then add orange zests, broth, fennel, garlic, bay leaf, tomato paste, and a tablespoon of rosemary. Let it boil then reduce heat into medium-low; simmer it for an hour, covered.
Heat remaining oil inside a non-stick skillet above medium-high heat. Once heated, add mushrooms then saute till golden; do this by two batches. Once stew has cooked after one hr, add carrots and potatoes. Cover then continue to cook for half an hr.
Add salt, pepper, vinegar, and mushrooms; let it boil then add butter/flour paste. Lower down heat then simmer it for five mins, while occasionally stirring. Add parsley; stir them well. Serve at once.
>> Lamb Stew With Wine & Rosemary Recipe