| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Dutch | Lamb, Stew | 6 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 Posted to MC-Recipe Digest V1 #251 Date: Sat, 19 Oct 1996 09:27:02 -0700 From: Greg Hastings <ghasting@halcyon.com>
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