• 3 pounds boneless lean lamb shoulder, cut in 1-inch cubes, dredged in flour lightly
  • 3 large carrots, peeled and cut in 1-inch pieces
  • 2 stalks celery, coarsely chopped
  • 2 leeks, well washed and coarsely chopped
  • 2 cloves garlic, minced
  • 1 1/2 cups dry white wine
  • 1/4 cup olive oil
  • 1 1/2 cups fresh orange juice
  • Salt
  • Pepper
  • 3 parsley springs, 3 strips orange peel and 2 bay leaves, wrapped in a small bag of cheesecloth
  • 4 teaspoons sugar
  • 3 large navel oranges
  • 2 tablespoons minced orange peel
  • 2 tablespoons minced parsley
  • 2 teaspoons minced garlic (additional to above)
  • Directions

    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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