Lamb Stew With Red Wine And Mushrooms Recipes

LAMB CHOPS RECIPE WITH MUSHROOMS

Steps:

• Gather the ingredients.
• Sprinkle the lamb chops with salt and black pepper.
• In a large skillet, heat the olive oil over medium-high heat.
• Lightly coat the lamb chops with flour and place them in the hot skillet. Sear until well browned, turning once. Remove to a plate and set aside.
• Reduce the heat to medium. Add the mushrooms, green onions, garlic, and butter to the skillet.
• Cook the vegetables, stirring, for 4 minutes. Add the beef broth and red wine and simmer until reduced by about one-third.
• Add the lamb chops to the sauce, cover the skillet, and cook for about 15 to 20 minutes, or until lamb chops are done as desired.

BRAISED LAMB WITH RED WINE AND PRUNES

Steps:

• Cut lamb into 2-inch cubes. Sprinkle with salt and pepper, and brown in a large skillet over medium-high heat; remove.
• Add onion, garlic, prunes, ginger, cinnamon, salt and pepper; cook until fragrant. Add wine, stock or water and browned lamb. When the liquid boils, lower heat to a simmer, cover and cook until tender, 1 1/2 to 2 1/2 hours. Garnish: Parsley.

HEARTY LAMB STEW WITH MUSHROOMS AND CARROTS

Steps:

• Heat oil in a large heavy pot over medium-high heat.
• Mix the flour with seasoning salt and pepper in a large bowl.
• Toss the lamb in the flour to coat, shaking off any excess flour.
• Add in half of the floured lamb, and brown well on all sides, repeat the the remaining lamb; transfer to a plate or bowl.
• Add in more olive oil if necessary to the pot; add in onions, red bell peppers, red pepper flakes and bay leaves; saute for about 5 minutes.
• Add in garlic and tomato paste; saute for 2 minute more stirring with a wooden spoon.
• Return the lamb back to the pot.
• Add in broth, port or red wine and mushrooms; bring to a boil stirring with wooden spoon, scraping up any browned bits.
• Reduce heat to medium-low; cover and simmer about 45-50 minutes.
• After 45 minutes, add in the carrots, simmer UNCOVERED for another 25-30 minutes, or until the carrots are fork-tender and the sauce has thickened slightly, season with more salt and pepper if desired.
• Remove the bay leaves, ladle into bowls.

LAMB STEW WITH SHERRY AND MUSHROOMS

Steps:

• In a large pot over medium-high heat, add the olive oil and bacon. When the bacon begins to lightly brown, remove it from the pot with a slotted spoon and set aside. Add the lamb and let the meat brown on all sides, about 3 minutes per side. Remove the meat with a slotted spoon and set aside. Chop the bacon into 1/4-inch pieces.
• Add the mushrooms, carrots, garlic, onions and bacon to the pot and stir. Mix in the flour. Add the beef stock, sherry, bay leaves and lamb. Add salt and pepper and cover the pot but leave a vent for the steam to escape. Bring the mixture to a simmer and simmer until the meat is tender and falling apart, about 2 hours.
• Slowly stir in the heavy cream, parsley, tarragon and peas. Serve the stew in shallow bowls over buttered egg noodles.

LAMB AND RED WINE STEW

Steps:

• Place a medium Dutch oven over medium-high heat. Add the oil and heat another 30 seconds. Dry the lamb meat well and sprinkle with 1 1/2 teaspoons salt. Place the meat in the pot and leave undisturbed for about 4 minutes. When the first side is deeply browned, use tongs to flip the meat. Continue to brown the meat for about 4 minutes on each side until the pieces are evenly browned on all sides, about 20 minutes total. Use a slotted spoon to remove the meat to a plate. Add the carrots, celery, garlic and onions. Season with 1/2 teaspoon salt and cook, stirring often, until fragrant and beginning to soften, about 5 minutes. Stir in the flour and tomato paste and cook for 1 minute more. Deglaze with the red wine. Bring to a simmer and cook, stirring often to reduce slightly, about 5 minutes. Stir in the broth, thyme, bay leaf and reserved meat. Reduce the heat to medium-low to maintain a gentle simmer. Cover and simmer for 1 hour.
• Stir in the olives. Partially cover the pot, leaving a small opening, and simmer until the meat is completely tender, about 30 minutes more. Stir in the parsley. Serve with mashed potatoes or crusty bread to sop up the juices.

LAMB STEW WITH RED WINE AND MUSHROOMS

Steps:

• Preheat the oven to 350˚F.
• Season the lamb with 1 teaspoon of the oregano and the garlic powder, salt, and pepper.
• Heat 2 tablespoons of the olive oil in a large Dutch oven or a heavy pot with a tight-fitting lid over medium-high heat. Brown the lamb in two batches until deeply browned on two sides (about 4 minutes per side). Remove the browned lamb to a large bowl.
• Reduce the heat to medium heat. Add the remaining 2 tablespoons olive oil to the pot, along with the mushrooms and onions. Cover and cook for 3 minutes, stirring occasionally. Remove the onions from the pot and set aside. Add the remaining 1 tablespoon oregano, the garlic, and 1 tablespoon of the rosemary. Cook and stir for about 1 minute, being careful not to brown the garlic. Add the soy sauce, wine, and chicken stock. Stir to deglaze the bottom of the pot. Increase the heat to high, bring to a boil, and return the lamb and any accumulated juices to the pot. Remove the pot from the heat, cover with a tight-fitting lid, and place in the oven.
• Bake for 1 hour, and then stir. Bake for an additional 45 minutes, remove from the oven, and test the lamb for tenderness by prodding it with a fork. If it is not tender, return it to the oven for 15 to 30 minutes. When the lamb is tender, add the reserved onions. Cover and return the pot to the oven and bake for 15 minutes.
• Before serving, stir in the remaining 1 teaspoon rosemary. Serve hot.
• The stew can be refrigerated for 5 days or frozen for up to 3 months. Reheat in a covered saucepan over medium heat.