2 oranges
4 cloves garlic, crushed, divided
4 teaspoons cracked peppercorns, divided
4 cups red wine, divided
2 1/2 pounds American Lamb boneless shoulder or leg, trimmed and cut into 2-inch cubes
Salt and pepper to taste
2 tablespoons olive oil, divided
1 yellow onion, chopped
2 carrots, thinly sliced
1/2 cup chicken broth
2 cups dried black mission figs, stems removed
2 tablespoons chopped parsley
Servings: 8
1. Prepare two seasoning packets. Using a potato peeler, peel large pieces of skin from orange. Divide orange peel, garlic, thyme, and peppercorns into 2 cheese cloth packets. Tie to secure.
2. In large bowl, combine 1/2 cup wine and 1 seasoning packet. Add lamb, refrigerate and marinate for 4 hours.
3. Drain lamb, discard marinade and seasoning packet. Season lamb with salt and pepper.
4. In large oven-proof pan with cover, heat 1 tablespoon oil over medium-high heat. Brown lamb in portions adding more oil as needed and set aside.
5. Sauté onion and carrots for 5 minutes, stirring occasionally.
6. Add lamb, remaining 3-1/2 cups wine, chicken broth, second seasoning packet and figs. Bring to a boil.
7. Cover and braise in 300 degrees F oven for 45 to 60 minutes. Remove from oven, discard seasoning packet.
8. Sprinkle with parsley. Tip: Pre-cut lamb stew meat can be used in this recipe.
4 cloves garlic, crushed, divided
4 teaspoons cracked peppercorns, divided
4 cups red wine, divided
2 1/2 pounds American Lamb boneless shoulder or leg, trimmed and cut into 2-inch cubes
Salt and pepper to taste
2 tablespoons olive oil, divided
1 yellow onion, chopped
2 carrots, thinly sliced
1/2 cup chicken broth
2 cups dried black mission figs, stems removed
2 tablespoons chopped parsley
Servings: 8
1. Prepare two seasoning packets. Using a potato peeler, peel large pieces of skin from orange. Divide orange peel, garlic, thyme, and peppercorns into 2 cheese cloth packets. Tie to secure.
2. In large bowl, combine 1/2 cup wine and 1 seasoning packet. Add lamb, refrigerate and marinate for 4 hours.
3. Drain lamb, discard marinade and seasoning packet. Season lamb with salt and pepper.
4. In large oven-proof pan with cover, heat 1 tablespoon oil over medium-high heat. Brown lamb in portions adding more oil as needed and set aside.
5. Sauté onion and carrots for 5 minutes, stirring occasionally.
6. Add lamb, remaining 3-1/2 cups wine, chicken broth, second seasoning packet and figs. Bring to a boil.
7. Cover and braise in 300 degrees F oven for 45 to 60 minutes. Remove from oven, discard seasoning packet.
8. Sprinkle with parsley. Tip: Pre-cut lamb stew meat can be used in this recipe.
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