This lamb stew is wonderful a top of fresh egg tagliatelle tossed with a fruity extra virgin olive oil.
2 1/2 lb boneless lamb shoulder cut into 1 1/2 inch cubes
Sicilian Sea Salt and pepper
4 T Herbes de Provence Oil
2 medium carrots, peeled and chopped
2 small yellow onions, chopped
2 celery ribs, chopped
1 whole head of garlic, cut in half at cross section
18 oz good canned tomatoes
1 c Raspberry Dark Balsamic
1 orange, peels removed and reserved
1 cinnamon stick
1/2 c chicken stock, or more as needed
Herbes de Provence Oil, to finish
1. Heat oil in in a large heavy bottomed pot, salt and pepper the lamb then sear in batches till all sides are well browned, remove and add vegetables stir well into the same pot, caramelize lightly. Add the lamb back to the pot and then add vinegar and reduce.
2. Add in the tomatoes, orange peel, cinnamon and stock. Bring liquid to a boil, reduce immediately to a simmer and cover.
3. Simmer until lamb is tender, about 1 hour. Remove cinnamon stick and orange peels. Serve with fresh egg tagliatelle and Parmigiano Reggiano and finish with a drizzle of Herbes de Provence.
Visit the Saratoga Olive Oil Company in Saratoga Springs, NY
Get a glimpse behind the scenes of our Saratoga shop
Visit the Saratoga Olive Oil Company in Burlington, VT
Check out behind the scenes of our Burlington shop
Visit the Saratoga Olive Oil Company in Lake Placid, NY
Get a glimpse behind the scenes of our Lake Placid shop
Saratoga Olive Oil Company
P: 1-844-4OLIVEOIL (1-844-465-4836)
Saratoga Olive Oil Company’s mission is to provide the consumer with the freshest Extra Virgin Olive Oil in the world. At Saratoga Olive Oil Co., we follow the olive crush in the northern and southern hemispheres to provide the consumer with the most recently produced and healthiest oils found anywhere in the world. Our motto is “The best olive oil is the freshest olive oil”