Lamb Stew With Funghi Porcini
Updated Oct. 11, 2023
- Total Time
- 2 hours 30 minutes
- Prep Time
- 30 minutes
- Cook Time
- 2 hours
- Rating
- Comments
- Read comments
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Ingredients
- 1ounce dried mushrooms (funghi porcini, also called cepes)
- 3pounds boned shoulder of lamb cut in 2-inch cubes
- 1tablespoon sugar
- 2tablespoons peanut or vegetable oil
- 1large onion, chopped
- 2cloves garlic, minced
- 1cup canned peeled tomatoes, chopped
- 1tablespoon tomato paste
- 1cup dry white wine
- 4carrots, sliced
- 3strips orange peel
- ½teaspoon thyme
- Coarse salt and freshly ground pepper to taste
Nutritional analysis per serving (6 servings)
735 calories; 54 grams fat; 21 grams saturated fat; 0 grams trans fat; 23 grams monounsaturated fat; 5 grams polyunsaturated fat; 16 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 39 grams protein; 905 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Soak the mushrooms in one cup of warm water for 20 minutes. Meanwhile, trim the fat from the lamb and sprinkle the cubes with the sugar (this helps them to brown). Heat the oil in a large heavy casserole and brown the lamb pieces a few at a time, on all sides, turning them with tongs. Remove the browned pieces to a bowl.
- Step 2
Pour off excess fat from the casserole. Add the onion and garlic and cook slowly until soft. Add the tomatoes, tomato paste, white wine and carrots. Scrape up the cooking juices with a spoon, stir well and return the lamb pieces to the casserole.
- Step 3
Drain the mushrooms through a paper towel and add the liquid to the casserole. Rinse the mushrooms, chop them and add, along with the orange peel, thyme, salt and pepper. Simmer, covered, for two hours or until the meat is tender. Correct seasoning and serve.
- This is good with stewed flageolets or white beans.
Private Notes
Comments
I made this delicious stew today with fresh organic grass fed lamb. I used mixed dried mushrooms coarsely chopped. I drained the mushrooms using a coffee filter and rinsed the mushrooms thoroughly to remove any remaining dirt. The wine was unoaked Chardonnay. My orange peels were very wide and I used five. Will make this again!
"This is a dry and uninteresting stew when made with lean lamb leg." That's probably why the recipe calls for lamb shoulder.
I made this delicious stew today with fresh organic grass fed lamb. I used mixed dried mushrooms coarsely chopped. I drained the mushrooms using a coffee filter and rinsed the mushrooms thoroughly to remove any remaining dirt. The wine was unoaked Chardonnay. My orange peels were very wide and I used five. Will make this again!
This is a dry and uninteresting stew when made with lean lamb leg. Just as easy to brown the meat and throw in a container of prepared pomodoro sauce -- save the porcini for something else.
"This is a dry and uninteresting stew when made with lean lamb leg." That's probably why the recipe calls for lamb shoulder.
You need 2 carrots tops, not 4 carrots.
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