Thursday, January 7, 2010

Hudson Valley Wine Goddess Lamb Stew

Last night I made this  great lamb stew with Glorie Farm Winery's Red Quartet.  It was very easy and time from preparation to table 2 hours. Unfortunately I was not thinking and didn't take a picture of it.  I apologize.  Trust me, it was very good.  Here is the recipe.

Hudson Valley Wine Goddess Lamb Stew

2 lbs boneless lamb cut into 2 inch cubes
Salt & Pepper
Olive oil
5 ounces bacon cut in 1/4 pieces
1 large Spanish onion cut into 1/4 inch pieces
2 ribs celery, cut into1/4 pieces
2 carrots, cut into 1/4  inch rounds
1 TBS fennel seeds
2 cups Glorie Farm Winery Red Quartet or a semi sweet red wine
2 cups tomato puree
1 tbs Italian seasonings

1.  Season lamb with salt and pepper.   In an 8 to 10 inch Dutche oven, heat olive oil over medium heat until smoking.  Increase heat to medium high and add the lamb.  You may have to do this in two batches.  Cook on all sides until golden brown.  Remove to a bowl and set aside

2.  Add bacon to pot and cook over medium high heat until lightly brown.  Add the onion, celery, carrots and fennel seeds.  Cook until soften about 5 to 7 minutes.  Add wine tomato puree, italian seasonings and bring to a boil.  Lower heat and simmer with without lid for about 30 minutes stirring occasionally.  Cover for remaining hour or until lamb is tender.

Serve with remaining wine.
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