Lamb Stew With Funghi Porcini Recipes

LAMB STEW WITH SHERRY AND MUSHROOMS

Steps:

• In a large pot over medium-high heat, add the olive oil and bacon. When the bacon begins to lightly brown, remove it from the pot with a slotted spoon and set aside. Add the lamb and let the meat brown on all sides, about 3 minutes per side. Remove the meat with a slotted spoon and set aside. Chop the bacon into 1/4-inch pieces.
• Add the mushrooms, carrots, garlic, onions and bacon to the pot and stir. Mix in the flour. Add the beef stock, sherry, bay leaves and lamb. Add salt and pepper and cover the pot but leave a vent for the steam to escape. Bring the mixture to a simmer and simmer until the meat is tender and falling apart, about 2 hours.
• Slowly stir in the heavy cream, parsley, tarragon and peas. Serve the stew in shallow bowls over buttered egg noodles.

LAMB STEW WITH FUNGHI PORCINI

Steps:

• Soak the mushrooms in one cup of warm water for 20 minutes. Meanwhile, trim the fat from the lamb and sprinkle the cubes with the sugar (this helps them to brown). Heat the oil in a large heavy casserole and brown the lamb pieces a few at a time, on all sides, turning them with tongs. Remove the browned pieces to a bowl.
• Pour off excess fat from the casserole. Add the onion and garlic and cook slowly until soft. Add the tomatoes, tomato paste, white wine and carrots. Scrape up the cooking juices with a spoon, stir well and return the lamb pieces to the casserole.
• Drain the mushrooms through a paper towel and add the liquid to the casserole. Rinse the mushrooms, chop them and add, along with the orange peel, thyme, salt and pepper. Simmer, covered, for two hours or until the meat is tender. Correct seasoning and serve.