Lamb Stew with Wine and Rosemary
| Yield: | 6 Servings |
| Categories: | Lamb, Soups |
| 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 |
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