Rosemary Citrus Lamb Stew

This is one of my mom's recipes and I'm not sure where she found it. She fixed it for us last year and I haven't stopped thinking about it since! Now that the weather's gotten chillier, it seemed like the perfect time for a hearty stew. Additionally, since it has to slowly cook for several hours, I was able to get it together during Grandma's afternoon visit with Finley.

It turned out just as good as I remembered! It was fairly easy to prepare and delicious. Since the meat gets more tender the longer it cooks, I'm sure this would work well in a crockpot too. The recipe says to cook it 2 1/2 hours but I think I cooked mine closer to 5 hours and the meat was falling apart it was so tender. Can't wait to have the left-overs tomorrow for lunch!


Rosemary Citrus Lamb Stew

1/4 c olive oil
3 lbs lamb stew meat
1 t kosher salt
1/2 t cracked black pepper
1 onion, diced
2 carrots, peeled and sliced
6 cloves garlic, chopped
1 c beef croth
1 c red wine
4 sprigs rosemary
1 bay leaf
2 oranges, zested and juiced
1 can canellini beans, drained and rinsed
salt and pepper to taste

In a large dutch oven, heat olive oil over medium-high heat. Add lamb and season with salt and pepper on all sides. Brown on all sides, stirring as needed for 10 - 12 minutes. Add onions and carrots and cook for 4 more minutes. Add garlic and continue to stir for 30 more seconds. Add wine, broth, rosemary, bay leaf, orange zest and orange juice. Bring to a boil, then reduce heat to simmer and cover.

Cook for 2 1/2 hours until meat is fork tender and beginning to pull apart. Remove bay leaf. Add beans and cook for an additional 10 minutes. Adjust seasoning with salt and pepper if needed.

*** I served it over jasmine rice.