LAMB STEW WITH ORANGE, SAGE, CURRANTS, AND SPINCH WITH PINE-NUT "GREMOLATA'

LAMB STEW WITH ORANGE, SAGE, CURRANTS, AND SPINCH WITH PINE-NUT

Yield 4 people

Number Of Ingredients 21

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for stew;
8 garlic cloves
1 large onion
3 lbs. boneless lamb shoulder
3-6 tbs olive oil
1 1/2 cups dry white wine
1 tsp. fresh orange zest
3 tbs. chopped fresh sage leaves
1 tsp. chopped fresh thyme leaves
1/2 bay leaf
1 1/2 cups freshly squeezed orange juice
4 cups chicken stock
for gremolata:
1/4 cup pine nuts
1 garlic clove
1/4 cup packed fresh Italian parsley
1/2 tb. olive oil
2 medium carrots
1 celery rib
1/4 cup dried currants
8 cups packed spinach leaves (1/2 lb.)

Steps:

1.Make stew: mince garlic and chop onion. Trim lamb, cut into 2 1/2 inch pieces. Pat lamb dry, season with salt and pepper. 2. Heat 2 tbs. oil in large kettle over high heat, brown lamb in batches.Transfer with slotted spoon to bowl.Pour off fat from kettle. 3. Add wine and deglaze kettle 1 min. Transfer wine to bowl with lamb. 4. In kettle, cook onion in 1 tb. oil until soft. Stir in garlic, zest sage, thyme and bay leaf and cook 1 min. Add lamb mixture, orange juice, and stock and bring to a boil. Simmer stew uncovered until lamb is very tender (1 1/2 hours). Discard bay leaf. ( The stew can be made ahead , cooled, chilled covered.) 5. Make Gremolata: In a dry skillet, toast pine nuts 2 min. Mince garlic. chop parsley and pine nuts together. In a bowl, stir together pine nut mixture, garlic and oil, season with salt and pepper. 6. Cut carrots and celery into 1/4 inch dice, and add with currants to stew. Simmer,5 min. Just before serving, stir in spinach, and season with salt and pepper. 7. Serve stew sprinkled with gremolata.