Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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 -- 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

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

From: Mastercook Mac

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