Lamb Stew With Wine & Rosemary

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Servings: 6 Difficulty: Advanced
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Rich, slow-cooked lamb stew infused with red wine, rosemary, and citrus notes.
Lamb Stew With Wine & Rosemary recipe image
Lamb Stew With Wine & Rosemary recipe image
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Lamb Stew With Wine & Rosemary

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 1034.5

Description

This hearty lamb stew is a comforting masterpiece of slow cooking, featuring tender chunks of boneless lamb shoulder braised in a rich mixture of dry red wine, chicken broth, and fresh aromatics. The addition of crushed fennel seeds, bay leaves, and bright orange zest creates a complex, aromatic flavor profile that balances the earthiness of the meat. Shiitake mushrooms and root vegetables like carrots and potatoes add texture and depth, absorbing the savory juices perfectly. Ideal for chilly evenings or special family dinners, this dish offers a rustic yet sophisticated dining experience. Serve with crusty bread to soak up the flavorful sauce.

Ingredients

Directions

  1. Finely grate the zest from the oranges, then juice them. Set the juice and zest aside.
  2. Heat 1 tablespoon of olive oil in a Dutch oven over medium heat.
  3. Add half of the lamb pieces and brown on all sides. Remove the browned lamb from the pan.
  4. Add the remaining lamb to the pan and brown on all sides. Remove from the pan.
  5. Add another tablespoon of olive oil to the pan. Add the sliced onions and saut until browned.
  6. Pour in the orange juice and dry red wine. Bring to a high simmer and cook for 5 minutes to deglaze the pan.
  7. Return the lamb to the pan. Add the reserved orange zest, chicken broth, tomato paste, minced garlic, crushed fennel seeds, bay leaf, and 1 tablespoon of chopped rosemary.
  8. Bring the mixture to a boil, then reduce the heat to medium-low. Cover and simmer for 1 hour.
  9. While the stew simmers, heat 1 1/2 teaspoons of olive oil in a large nonstick skillet over medium-high heat.
  10. When the oil is hot, add half of the sliced mushrooms (shiitake and button) and saut until golden brown. Remove from the skillet.
  11. Add the remaining mushrooms to the skillet and saut until golden brown. Remove from heat.
  12. After the stew has cooked for 1 hour, add the quartered potatoes and carrot chunks to the Dutch oven.
  13. Cover and continue cooking for 30 minutes, or until vegetables are tender.
  14. Stir the sauted mushrooms, balsamic vinegar, salt, and pepper into the stew.
  15. In a small bowl, mix the butter and flour to create a smooth paste.
  16. Bring the stew to a boil. Stir in the butter-flour paste.
  17. Reduce the heat and simmer for 5 minutes, stirring occasionally, until the sauce has thickened.
  18. Stir in the chopped parsley. Serve hot.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1034.5kcal
% Daily Value *
Total Fat 65.9g102%
Saturated Fat 23.5g118%
Cholesterol 246.9mg83%
Sodium 221.4mg10%
Total Carbohydrate 33.6g12%
Dietary Fiber 10.0g40%
Sugars 7.3g
Protein 70.0g140%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: lamb stew, wine, rosemary, mediterranean, comfort food, slow cooker, one pot, shrooms, garlic, fennel, orange zest, red wine, dinner, hearty, simmered, root vegetables, carrots, potatoes, tomato paste, herbs
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