CONNEMARA LAMB STEW

Connemara Lamb Stew image

Provided by Molly O'Neill

Time 45m

Yield Four servings

Number Of Ingredients 14

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Ingredients

1/2 cup flour
1/2 teaspoon salt
1 teaspoon freshly ground pepper
1 1/2 pounds lamb shoulder or stewing meat, cut into 1/2-inch chunks
1 tablespoon olive oil
3 tablespoons minced fresh mint leaves
Salt and freshly ground pepper
1 cup dry white wine
2 1/2 cups chicken broth
2 tablespoons lemon juice
4 raw, fresh artichoke hearts, trimmed, cleaned and cut into quarters
3 tablespoons minced parsley
1 tablespoon minced lemon zest
8 fresh oysters, shucked

Steps:

Season the flour with the salt and pepper. Lightly dust the lamb with the flour and shake off the excess. Heat the olive oil in a heavy-bottom pot over medium heat until hot. Add the lamb in one layer and saute until golden brown on all sides, about 6 to 10 minutes. Add 1 tablespoon of the mint and season lightly with salt and pepper. Add the white wine, stir well and simmer for 5 minutes. Add the chicken broth, lemon juice and artichoke hearts, lower the heat, cover the pot and simmer gently until the lamb is tender, about 30 minutes.
Meanwhile, mix the remaining 2 tablespoons mint, the parsley and the lemon zest. When the lamb is tender, gently slide the oysters into the stew and simmer for an additional 3 minutes. Sprinkle with the mint mixture, divide among heated bowls and serve.

Nutrition Facts : @context http, Calories 748, UnsaturatedFat 23 grams, Carbohydrate 31 grams, Fat 44 grams, Fiber 4 grams, Protein 45 grams, SaturatedFat 17 grams, Sodium 1294 milligrams, Sugar 4 grams