Lamb Stew With Rosemary Mint And White Wine Recipes

ROSEMARY LAMB STEW

Steps:

• Heat one tablespoon oil in cooking pot.
• Add onion, celery, and mushrooms, and cook until soft and most of the liquid has been absorbed.
• Remove from pot and set aside.
• Heat the other tablespoon oil in the pot and add the meat.
• Sauté over medium heat until browned on all sides.
• Sprinkle flour and paprika over meat and cook a few minutes until the flour is lightly browned.
• Add hot broth and stir, scraping up any bits stuck to the bottom (I use a wire whisk for this).
• Add remaining ingredients to the meat, bring to a boil, then reduce heat and let simmer on medium-low heat for about an hour, or until meat is soft.

TRADITIONAL LAMB STEW

Steps:

• In a Dutch oven, brown meat in 1 tablespoon oil over medium heat until meat is no longer pink. Remove with a slotted spoon; set aside. Add the onions, carrots and remaining oil to pan. Cook for 5 minutes or until onions are tender, stirring occasionally. Add the potatoes, broth, salt, pepper and lamb; bring to a boil. , Remove from the heat. Cover and bake at 350° for 50-60 minutes or until meat and vegetables are tender., With a slotted spoon, remove meat and vegetables to a large bowl; set aside and keep warm. Pour pan juices into another bowl; set aside. , In the Dutch oven, melt butter over medium heat. Stir in flour until smooth. Gradually whisk in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, chives, thyme, and meat and vegetables; heat through.

LAMB STEW WITH ROSEMARY, MINT, AND WHITE WINE

Steps:

• 1 In a large Dutch oven or other deep, heavy pot with a tight-fitting lid, heat the oil over medium heat. Dry the lamb with paper towels. Put just as many lamb pieces as will fit comfortably in a single layer into the pot. Cook, stirring frequently, until browned on all sides, about 20 minutes. Transfer the browned lamb to a plate. Sprinkle with salt and pepper. Cook the remaining lamb in the same way. 2 When all the meat is browned, spoon off the excess fat. Add the onion, garlic, and herbs and stir well. Cook until the onion has wilted, about 5 minutes. 3 Add the wine and bring to a simmer, scraping up and blending in the browned bits on the bottom of the pot. Cook 1 minute. 4 Add the broth and tomato paste. Reduce heat to low. Cover and cook 1 hour, stirring occasionally, or until the lamb is tender. Add a little water if the sauce becomes too dry. Serve hot. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.