Recipe - Lamb Stew With Wine And Rosemary

2 Oranges
3 tablespoon Olive oil divided
2 pound Boneless lamb shoulder/leg
1 md Onion thinly cut or sliced up
1 cup Dry red wine
One half cup Chicken broth
2 teaspoon Tomato paste
3 Cloves garlic; minced
1 teaspoon Fennel seeds; crushed
1 Bay leaf
2 tablespoon Fresh rosemary; chopped
One half pound Shiitake mushrooms; cut or sliced up
thin
One half pound Button mushrooms; cut or sliced up
thin
12 small Red new potatoes quartered
4 lg Carrots 1/2" diagonal chunks
2 tablespoon Balsamic vinegar
One half teaspoon Salt
Ground black pepper to taste
1 tablespoon Butter with 2 tbl flour
paste
One half 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
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 One half 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 butterflour 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 MCRecipe Digest V1 #251

Date: Sat, 19 Oct 1996 09:27:02 0700

From: Greg Hastings ghasting@halcyon.com