| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Dutch |
Lamb, Stew |
6 |
Servings |
INGREDIENTS
| 2 |
|
Oranges |
| 3 |
T |
Olive oil divided |
| 2 |
lb |
Boneless lamb shoulder/leg |
| 1 |
|
Onion thinly sliced |
| 1 |
c |
Dry red wine |
| 1/2 |
c |
Chicken broth |
| 2 |
t |
Tomato paste |
| 3 |
|
Cloves garlic, minced |
| 1 |
t |
Fennel seeds, crushed |
| 1 |
|
Bay leaf |
| 2 |
T |
Fresh rosemary, chopped |
| 1/2 |
lb |
Shiitake mushrooms, sliced |
|
|
thin |
| 1/2 |
lb |
Button mushrooms, sliced |
|
|
thin |
| 12 |
|
Red new potatoes quartered |
| 4 |
|
Carrots 1/2" diagonal chunks |
| 2 |
T |
Balsamic vinegar |
| 1/2 |
t |
Salt |
|
|
Ground black pepper to taste |
| 1 |
T |
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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