Recipe

Lamb Stock Recipe

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Ingredients

Directions

Step #1 2 ea 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 ea bay leaf 2 TB fresh rosemary -- sliced 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 -- sliced Finely grate the zest, juice the oranges & set peel & juice aside.
Step #2 In a Dutch oven heat 1 tbsp olive oil over med-heat/flame.
Step #3 Add half of lthe lamb & brown on all sides.
Step #4 Remove the lamb from the pan, add the remaining meat & brown; remove this from pan.
Step #5 Add another tbsp olive oil to the pan, add the onions and brown.
Step #6 Add the orange juice & red wine; cook at a high simmer for 5 mins.
Step #7 Put the lamb back into the pan, borth, tomato paste, fennel seeds, adding the orange zest, garlic, bay leaf & 1 tbsp rosemary.
Step #8 Bring to boil, reduce the heat to medium low, cover and simmer one hr.
Step #9 In a large nonstick skillet heat the 1 1/2 tsps olive oil over medium high heat.
Step #10 When hot add half the mushrooms & saute until golden; remove this from the pan & add the remaining mushrooms.
Step #11 After the stew had cooked 1 hr, add the potatoes & carrots.
Step #12 Cover & continue cooking 30 mins.
Step #13 stir in the the mushrooms, vinegar, salt & pepper.
Step #14 Bring stew to boil, reduce the heat & let simmer 5 mins, add the butter-flour paste, stirring every once in awhile.
Step #15 stir in the the parsley & serve.
Step #16 --.
Enjoy the LAMB STOCK recipe