Lamb Stew With Rosemary Mint And White Wine Recipes

MINT LAMB STEW

Steps:

• In a large shallow dish, combine the flour, salt and pepper. Add the meat, a few pieces at a time, and turn to coat. In a large skillet, brown meat and shallots in oil in batches., Transfer to a 5- or 6-qt. slow cooker. Add wine to the skillet, stirring to loosen browned bits from pan. Bring to a boil. Reduce heat; simmer, uncovered, for 1-2 minutes. Add to slow cooker., Stir in the broth, potatoes, sweet potato, carrots, parsnips and garlic. Cover and cook on low for 6-8 hours or until meat is tender. Stir in jelly; sprinkle with bacon. If desired, sprinkle with fresh mint before serving.

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.

LAMB CHOPS WITH WHITE WINE

Steps:

• 1 In a skillet large enough to hold the chops comfortably in a single layer, heat the oil over medium-high heat. When the oil is hot, pat the chops dry. Sprinkle the chops with salt and pepper, then place them in the pan. Cook until the chops are browned, about 4 minutes. Scatter the garlic and rosemary around the meat. Using tongs, turn the chops and brown on the other side, about 3 minutes. Transfer the chops to a plate. 2 Add the wine to the skillet and bring to a simmer. Cook, scraping up and blending in the browned bits in the bottom of the pan, until the wine is reduced and slightly thickened, about 2 minutes. 3 Return the chops to the pan and cook them 2 minutes more, turning them in the sauce once or twice until rosy pink when cut near the bone. Transfer the chops to a platter, pour the pan juices over the chops, and serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

LAMB SHANK BRAISED IN WHITE WINE WITH ROSEMARY

Steps:

• In a large frying pan, heat oil over medium-high heat. Add shanks to hot pan, and brown all sides; this should take about 12 minutes. Transfer to a plate.
• Reduce heat to medium-low, and add garlic to the pan; cook for 30 to 40 seconds. Stir in onion, and continue cooking until translucent, 6 to 8 minutes. Return shanks to the pan, and season with 2 teaspoons fresh rosemary and salt and pepper to taste. Pour in wine, raise heat to medium-high, and bring to a simmer. Reduce heat to low, cover tightly, and simmer until the shanks are very tender when pierced with a knife, 2 to 2 1/2 hours. Turn once or twice during cooking, and add water as necessary to maintain original level of liquid. Serve shanks garnished with rosemary sprigs.