Recipe: Lamb Stew with Wine and Rosemary

Lamb Stew with Wine and Rosemary
recipelink.com Chat Room Recipe Swap - 2001-08-28
From : Seattle Times 1/24/96
Servings: 6

2 oranges
3 tablespoons olive oil divided
2 lbs boneless lamb shoulder/leg
1 medium onion thinly sliced
1 cup dry red wine
1/2 cup chicken broth
2 teaspoons tomato paste
3 cloves garlic -- minced
1 teaspoon fennel seeds -- crushed
1 bay leaf
2 tablespoons 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-inch diagonal chunks
2 tablespoons balsamic vinegar
1/2 teaspoon salt
ground black pepper to taste
1 tablespoon butter with 2 tbsp flour paste
1/2 cup 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 the 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, broth, 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.