Best Rosemary Lamb Stew Recipes

ROSEMARY LAMB STEW

Steps:

• Heat one tablespoon oil in cooking pot.
• Add onion, celery, and mushrooms, and cook until soft and most of the liquid has been absorbed.
• Remove from pot and set aside.
• Heat the other tablespoon oil in the pot and add the meat.
• Sauté over medium heat until browned on all sides.
• Sprinkle flour and paprika over meat and cook a few minutes until the flour is lightly browned.
• Add hot broth and stir, scraping up any bits stuck to the bottom (I use a wire whisk for this).
• Add remaining ingredients to the meat, bring to a boil, then reduce heat and let simmer on medium-low heat for about an hour, or until meat is soft.

LAMB STEW WITH ROSEMARY DUMPLINGS

Steps:

• Trim fat and grisle off lamb cubes. Mix flour with salt, pepper & cayenne, toss with lamb, and pat off excess. In a large pot, heat olive oil over high heat and brown meat on all sides. Work in batches, so as not to crowd the pot. Once all meat is browned, return to pot, and reduce heat to medium. Add onions and shallots, and let sweat for several minutes. Add tomato paste and sugar, and stir in the water, scraping up brown bits. Cook for 5 mins, then add the wine, stir, and bring to a boil. Taste for seasoning and adjust salt, pepper or sugar as needed. Reduce heat to low, cover and simmer for 2 hours, stirring about every 20 mins. After 2 hours, add carrots and frozen peas and cook for 10 minutes. If stew gets dry, add more water. Meanwhile, in a bowl, mix together flour, baking powder, salt, pepper and rosemary. Add the shortening, mixing with a fork or pastry blender until grainy. Add water slowly, mixing until dough is light but solid and can be dropped from a soup spoon. Remove pot lid and stir. Using a wet soup spoon, drop scoops of dumpling dough into stew, working from the perimiter inwards. Do not stir again! Cover pot and allow dumplings to cook for 20 minutes. Serve immediately.

LAMB STEW WITH ROSEMARY, MINT, AND WHITE WINE

Steps:

• 1 In a large Dutch oven or other deep, heavy pot with a tight-fitting lid, heat the oil over medium heat. Dry the lamb with paper towels. Put just as many lamb pieces as will fit comfortably in a single layer into the pot. Cook, stirring frequently, until browned on all sides, about 20 minutes. Transfer the browned lamb to a plate. Sprinkle with salt and pepper. Cook the remaining lamb in the same way. 2 When all the meat is browned, spoon off the excess fat. Add the onion, garlic, and herbs and stir well. Cook until the onion has wilted, about 5 minutes. 3 Add the wine and bring to a simmer, scraping up and blending in the browned bits on the bottom of the pot. Cook 1 minute. 4 Add the broth and tomato paste. Reduce heat to low. Cover and cook 1 hour, stirring occasionally, or until the lamb is tender. Add a little water if the sauce becomes too dry. Serve hot. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.