Lamb Stew with Currants, Spinach, Orange, and Sage over Soft Polenta
From Chef Claire Smith adapted by StarChefs

Yield: Serves 6-8

Ingredients:

• 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

  Method:
  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.