Lamb Stew with Currants,
Spinach, Orange, and Sage over Soft Polenta
serves 6-8
5 lbs lamb stew meat
2 cups chopped onions
1/2 cup chopped garlic
1/2 cup currants
1 Tablespoon salt
1 teaspoon black pepper
1/2 Tablespoon chopped fresh thyme
2 Tablespoon chopped fresh sage
1 bay leaf
4 cups of white wine
2 cups orange juice
2 quarts rich chicken stock
1 cup diced celery
1 cup diced carrots
Seaon lamb stew meat with salt and pepper
and sear in a heavy iron skillet. Saute all
ingredrients together in a deep casserole
for long enough to soften onions. Add the lamb
pieces once they are well browned all over.
Add wine and orange juice and allow to reduce to 1/4
Add chicken stock to casserole
and allow stew to simmer for
an hour and a half
Add celery and carrots and simmer for another 15 minutes
To serve: Prepare polenta as per favorite recipe.
Wilt 2 lbs of stemmed and washed spinach in stew pot.
Serve the stew over soft polenta. Offer condiments of
toasted pine nuts, chopped parsley, grated lemon,
zest, or crushed anchioves.
WINE
RECOMMENDED: Hop Kiln Zinfindel 1993