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Lamb Stew with Oranges and Rosemary




Source of Recipe


Tavern on the Green, NYC


List of Ingredients




2 1/2 Pounds Boneless Lamb Shoulder Trimmed and Cut in 1 Inch Cubes
1/4 Cup Peanut Oil

3
Carrots Chopped
1 Large Onion Chopped
1 Clove Garlic Minced
3 Stalks Celery Chopped
1 Tablespoon Flour

1 Tablespoon Fresh Thyme Leaves

1 Tablespoon Fresh Rosemary Leaves

2 Cups Dry White Wine

1/4 Cup Grand Marnier

1 Cup Fresh Orange Juice



Coarse Sea Salt and Freshly Ground Pepper to Taste

2 Cups Chicken Stock

3 Tablespoons Julienne Orange Peel Blanched
1 Small Orange Peeled, Pited and Skin Removed, cut into Small Segments.


Recipe



Brown the lamb cubes in the peanut oil. Drain off excess fat. Add the carrots, onion, celery and garlic to the lamb with the thyme and rosemary. Sauté for 10 minutes, stirring frequently.

Add the flour and cook for 10 minutes without browning, stirring constantly. Add the white wine, Grand Marnier, orange juice and peel. Stir, season with salt and pepper to taste and reduce the volume by half over a medium flame (this will take about half an hour).

Add the lamb stock and cook over medium heat for 1 1/2 hours, or until the lamb is tender. Just before serving, stir in the orange pieces.


Serves 6-8.