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Wine Country Recipe: Hearty Lamb Stew

November 19th, 2013

Former chef turned Temecula winemaker Nick Palumbo offers up one of his secret family recipes: a hearty fall stew using lamb and a zest of orange and clove. Warm flavors for chilly nights. Remember, stew is even better the second day!

See below for this simple winery recipe and visit Palumbo Family Vineyards for your bottle of Estate Syrah.

 

Ingredients:

2lbs. boneless lamb shoulder, cubed

Salt and pepper

Flour for dredging

2 Tbs. olive oil

1 Tbs. butter

1 large onion, large dice

2 carrots, rough chopped

3 celery stalks, diced

3 cloves garlic, minced

1 orange, halved

1/4 bunch fresh thyme

1 clove

2 quarts stock or as needed

 

Directions:

Preheat oven to 375˚ F

Season lamb with salt and pepper then dredge in flour

Brown in a large lidded skillet and remove

Drain fat and add butter to skillet and then add onions, carrots, garlic and celery over medium heat till just brown

Squeeze orange juice into pan and deglaze then add meat, thyme, clove and entire half of squeezed orange and just enough stock to cover

Bring to a boil, then put into oven for an hour or until meat is tender; lower oven heat if boiling after 10 minutes

Serve over a bowl of mashed potatoes and a bottle of Palumbo Family Vineyard & Winery’s 2009 Estate Syrah.

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