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Italian Lamb Stew recipe today with the daily updated recipe from NYC Chef Dr. Delicious. Recipes from an Italian, French, or Haute Cuisine Collection. Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. Edited by New York City Chef.
Hotelsuche Búsqueda hoteles Rechercher hôtel NY Hotel Ricerca Alberghi Zoek Hotel Pesquisa Hotel
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NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 12/12/02 : Italian Lamb Stew
"Italian Lamb Stew"
Daily Tour Pictures - Page 1 of 3 - Page 2 of 3 - Page 3 of 3 - Daily Recipes
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4 pounds boneless leg of lamb, cut into 2 inch pieces
1/2 cup flour
1 1/2 teaspoons salt
1/2 teaspoon pepper
3 tablespoons olive oil
1 large onion, chopped fine
2 garlic cloves, chopped fine
1 cup dry red wine
2 cups water
2 bay leaves
6 small carrots, peeled
12 medium turnips (white) peeled and cut in half
1 pound fresh mushrooms (whole)
1 teaspoon dried thyme
Trim excess fat from lamb. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Dust lightly with flour; shake off the excess. In a Dutch oven, heat 1 1/2 tablespoons olive oil over medium high heat. Add lamb and cook turning frequently, 6 minutes, or until browned on all sides. Add onion and garlic and cook 2 to 3 minutes, or until onion is soft. Add wine, water, and bay leaves. Bring to a boil, reduce heat to medium low, cover, and cook 35 minutes. Add carrots and turnips and cook covered 15 minutes, or until vegetables are tender. Meanwhile, in a large frying pan, heat remaining 1 1/2 tablespoons olive oil over medium heat. Add mushrooms and cook, stirring, 5 minutes, or until lightly browned. Season with thyme and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Add to stew and simmer 5 minutes.
Serves 6.
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Dr. Delicious is a chef in NYC and a member of Chefs de Cuisine!
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Readio is a daily updated NYC Photo Magazine,
Monday - Friday.
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