Orange & White Wine Braised Lamb Stew
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- Spice rub
- 1 tsp salt
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp sumac
- 1/4 tsp corriander
- 1/4 tsp cinnamon
- 1/4 tsp cardamom
For the braise
- 2 lbs leg of lamb, cut into 2-3 inch pieces
- 3 Tbsp olive oil, divided
- 2 medium yellow onions, halved and sliced
- 1 large fennel, quartered and sliced
- 4 cloves garlic, peeled
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 large orange, well rinsed, quartered and the quarters cut in half crosswise
- 4 dried apricots, halved
- 3 prunes, pits removed
- 3 tbsp. tomato paste
- 1 cup white wine
- 3 cups beef stock
- Combine all the spices in a bowl and mix.
- Drizzle 1 tbsp olive oil all over the lamb pieces and then sprinkle the entire spice rub onto them.
- Use your hands to massage the spices into all the books and crannies of the lamb.
- Allow to marinate in the spice mixture over night or for at least 1 hour.
- Preheat oven to 325°f.
- Heat a Dutch iven or any heavy bottom wide pot with a lid over medium high heat.
- Add 1 tbsp oil to the pot and sear lamb on all sides.
- Once all the pieces are nicely browned, remove from the pot and set aside.
- Add another tbsp oil to the pot.
- Add onion, fennel and garlic.
- Cook for 10 minutes stirring often.
- Add in 2 tbsp tomato paste and stir for 1 minute to slightly cook the paste and extract more flavor from it.
- Add in prunes, apricots and orange.
- Pour in white wine and use a wooden spoon to scrape up any bits from the bottom of the pan.
- Cook for 2 minutes until wine has slightly reduced.
- Add in beef broth.
- Bring mixture to a boil and return lamb and any accumulated juices to the pot.
- Cover pot and place in the oven.
- Cook for 3-4 hours, checking every hour and basting the juices over the top.
- Once the lamb is fork tender it is done!
- Remove from oven, serve hot and enjoy!
- *You can easily make this same recipe with a whole lamb shoulder roast or bone in leg of lamb.
- *I like to serve this with something really good and starchy to soak up the insane juices. Think luffa, pita, couscous or rice!
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