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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 Chocolate Desserts, Fruit, 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 02/21/03 : Lamb Stew
"Lamb Stew"
Daily Tour Pictures - Page 1 of 2 - Page 2 of 2 - Soap Opera - Daily Recipes
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To our Troops Thanks, We Love You!
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2 large cloves garlic
1 sprig fresh rosemary (or 3 tablespoons chopped fresh parsley if fresh rosemary is not available)
6 tablespoons olive oil
2 1/2 lb. stewing lamb, trimmed of fat and gristle, cut into chunks
Flour seasoned with ground black pepper for dredging
3/4 cup dry white wine
2 teaspoons salt
1 lb. fresh tomatoes, chopped, or 1 - 14 oz can tomatoes, chopped
1/2 cup beef stock, heated
Preheat the oven to 350 degrees. Chop the garlic with the parsley, if using. Heat 4 tablespoons of the oil in a wide casserole. Add the garlic and rosemary or parsley and cook over moderate heat, until the garlic is golden. Dredge the lamb in the flour. Add the lamb chunks to the pan in one layer, turning to brown them evenly. When brown, remove them to a side plate. Add a little more oil, and brown the remaining lamb. When all the lamb has been browned, return it to the casserole with the wine. Raise the heat and bring to a boil, scraping up any residues from the bottom. Sprinkle with the salt. Stir in the tomatoes and the stock. Stir well. Cover the casserole and place in the center of the oven. Bake for 1 3/4 to 2 hours, or until the meat is tender. Lamb Stew serves 5 to 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 Magazine,
Monday - Friday.
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