Lamb Stew With Wine And Rosemary

Directions

1. Finely grate the zest, juice the oranges and set peel and juice aside.
2. In a Dutch oven heat 1 Tbsp. extra virgin olive oil over medium heat. Add in half of lthe lamb and brown on all sides. Remove the lamb from the pan, add in the remaining meat and brown; remove from pan.
3. Add in another Tbsp. extra virgin olive oil to the pan, add in the onions and brown. Add in the orange juice and red wine; cook at a high simmer for 5 min. Put the lamb back into the pan, adding the orange zest, borth, tomato paste, garlic, fennel seeds, bay leaf and 1 Tbsp. rosemary. Bring to boil, reduce the heat to medium low, cover and simmer one hour.
4. In a large nonstick skillet heat the 1 1/2 tsp. extra virgin olive oil over medium high heat. When warm add in half the mushrooms and saute/fry till golden brown; remove from the pan and add in the remaining mushrooms.
5. After the stew had cooked 1 hour, add in the potatoes and carrots. Cover and continue cooking 30 min. Stir in the mushrooms, vinegar, salt and pepper. Bring stew to boil, add in the butter-flour paste, reduce the heat and simmer 5 min, stirring occasionally. Stir in the parsley and serve.