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Spring Lamb Stew with
Caramelized Onions and Golden Raisins
¼cup flour
1 Teaspoon Bella CucinaRosemary + lavender aromatic savory Salt
1 # boneless shoulder of lamb, cut into 2”cubes
6 Tablespoons Extra Virgin Olive Oil
1 bulb fennel, chopped intodice {about 2 cups}
8 oz. sliced babyportabello mushrooms
2 fresh whole garliccloves, peeled and crushed
½ cup red wine
1 – 6oz. jar Bella CucinaCaramelized onions & Golden raisin antipasti
3 cups chicken or beef broth
¼ cup chopped fresh parsley leaves
salt and pepper
Preheat oven to 350degrees.
In a medium size mixingbowl, mix the flour, salt and pepper. Coat the lamb well, shaking off any excess flour off the meat. Disgard the flour.
In large sauté pan, heat3 tbsp. olive oil over med. high heat until hot. Season lamb with salt and pepper and cookuntil browned and caramelized on all sides. Remove the lamb from the pan andset aside. Add the remaining oil to pan and heat. Add fennel, mushrooms,garlic, 1 tsp. salt and 1/8 tsp. pepper and sauté until soft (about 10 minutes). Add the wine and cook until liquid isreduced by half.
Add back the lamb, caramelized onions and golden raisins, broth and parsley. Bring to a boil. Remove from heat,cover with a lid and transfer to the pre-heated oven. Cook in oven until meatis tender and broth has thickened, about 1 ½.
Serve over herbed polenta or artichokemashed potatoes
Buon Appetito!
Buon appetito!copyright 2011 Alisa Barry
