Ready in 1 hour
Try this Lamb Stew with Wine and Rosemary recipe, or contribute your own. "Stew" and "Lamb" are two of the tags cooks chose for Lamb Stew with Wine and Rosemary.
"This stew is fantastic, also good if you substitute the lamb for beef."- warwicksail
Top-ranked recipe named "Lamb Stew with Wine and Rosemary"
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