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

Yield: 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.