3 pounds boneless lean lamb shoulder, cut in 1-inch cubes, dredged in flour lightly3 large carrots, peeled and cut in 1-inch pieces2 stalks celery, coarsely chopped2 leeks, well washed and coarsely chopped2 cloves garlic, minced1 1/2 cups dry white wine1/4 cup olive oil1 1/2 cups fresh orange juiceSaltPepper3 parsley springs, 3 strips orange peel and 2 bay leaves, wrapped in a small bag of cheesecloth4 teaspoons sugar3 large navel oranges2 tablespoons minced orange peel2 tablespoons minced parsley2 teaspoons minced garlic (additional to above)
In large heatproof casserole cook carrots, celery, leeks and 2 cloves
garlic in 1/4 cup of olive oil over low heat for 10 minutes or until
vgetables are soft and golden. Transfer with slotted spoon to a dish.
Add lamb to casserole in batehes and sear over high heat, adding more
olive oil if necessary and turning frequently, approximately 2 minutes or
until it is well browned. Add wine and orange juice and bring the liquid
to a boil. Return vegetables to casserole and season the mixture with
salt and pepper to taste. Add bag with parsley, bay leaves and rind. Sim
mer the stew, covered, over very low heat for 1 hour. In a small heavy
saucepan cook 4 teaspoons of sugar over low heat, stirring until it has
caranielized and then add ½ cup of the cooking liquid from the stew in a
stream, stirring until smooth. Pour into casserole and continue simmering covered stew 1 hour longer or until meat is tender. Strain cooking
liquid into a saucepan, pressing hard on the vegetables. Simmer for 5
minutes and skim off fat. Return liquid and the lamb (throw away
vegetables) to casserole. Add 3 large navel oranges, peeled and cut into
sections. Bring stew to boiling point. Simmer 2 minute and sprinkle
with a mixture of 2 tablespoons minced orange peel, 2 tablespoons
minced parsley and 2 teaspoons minced garlic.
Serves 6 to 8
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