"Lamb Stew with Orange" recipe features lamb stew meat, flavorful spices, apricots, and hearty root vegetables like parsnips and carrots that is just delicious.
3 ½ lbs lamb shoulder, cut into 1-inch pieces
3/4 teaspoon sea salt
1/2 teaspoon black pepper
1/4 cup red wine vinegar
3/4 cup dry red wine
1/4 teaspoon allspice
2 Tablespoons olive oil
2 Tablespoons fresh mint; chopped
2 cups onions, chopped
2 cups parsnips, diced
1 cup carrots, sliced
1 cup celery, sliced
3 cloves garlic, chopped
1 1/2 Tablespoons fresh ginger, minced
1 cup orange juice
2 cups Pacific Organic Chicken Broth
1 teaspoon rosemary; minced
1/4 cup fresh parsley, chopped
2 Tablespoon tomato paste
1 (8 oz.) can tomato sauce
Heat the oil in a large pot over high heat until hot but not smoking.
Season the meat lightly with salt and pepper and sear in the oil until browned on all sides, about 5 minutes.
Add the onions, ginger and garlic and cook an additional 5 minutes.
Add the tomato paste and stir to incorporate, cooking for 2 to 3 minutes.
Add the celery, carrots, parsnips, vinegar, wine, chicken broth, tomato sauce, orange zest, juice and allspice.
Bring to a boil, then reduce heat, cover and simmer until lamb is tender, about 90 minutes.
Season with salt and pepper to taste.
Remove from heat, cool slightly and ladle into bowls.
Top stew with fresh mint and serve.