Spring Lamb Stew with Caramelized Onions + Golden Raisins

Spring Lamb Stew with 

Caramelized Onions and Golden Raisins 

¼ cup flour

1 Teaspoon Bella Cucina Rosemary + lavender aromatic savory Salt

1 #  boneless shoulder of lamb, cut into 2” cubes

6  Tablespoons Extra Virgin Olive Oil

1 bulb fennel, chopped into dice {about 2 cups}

8 oz. sliced baby portabello mushrooms

2 fresh whole garlic cloves, peeled and crushed

½ cup red wine

1 – 6oz. jar Bella Cucina Caramelized onions & Golden raisin antipasti

3 cups  chicken or beef broth

¼ cup  chopped fresh parsley leaves

salt and pepper

Preheat oven to 350 degrees.

In a medium size mixing bowl, mix the flour, salt and pepper.  Coat the lamb well, shaking off any excess flour off the meat.  Disgard the flour.

In large sauté pan, heat 3 tbsp. olive oil over med. high heat until hot. Season  lamb with salt and pepper and cook until browned and caramelized on all sides. Remove the lamb from the pan and set aside. Add the remaining oil to pan and heat. Add fennel, mushrooms, garlic, 1 tsp. salt and 1/8 tsp. pepper and sauté until soft  (about 10 minutes).  Add the wine and cook until liquid is reduced by half.

Add back the lamb, caramelized onions and golden raisins, broth and parsley.  Bring to a boil. Remove from heat, cover with a lid and transfer to the pre-heated oven. Cook in oven until meat is tender and broth has thickened,  about 1 ½. 

Serve over herbed polenta or artichoke mashed potatoes

Buon Appetito!

Buon appetito! copyright 2011 Alisa Barry