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Lamb Stew with Wine and Rosemary

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


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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