Lamb Stew with Currants, Spinach, Orange, and Sage over Soft Polenta
serves 6-8 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
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