2 pounds lamb stew meat, with fat
1 cup red wine
3-4 cups lamb broth*
Butter and olive oil
1 small can tomato paste
several sprigs fresh rosemary and thyme, tied together
2 cloves garlic, peeled and mashed
2-3 whole cloves
1 teaspoon dried green peppercorns, crushed
2-3 small pieces fresh orange peel
1 pound small red potatoes
1 pound carrots, peeled and cut into strips
2 tablespoons corn starch dissolved in 2 tablespoons water
Marinate lamb in wine for several hours or overnight. Remove from wine and dry pieces very well with paper towels. In a heavy flame proof stock pot, brown stew meat on all sides, a few pieces at a time, in butter and olive oil, removing to a plate for subsequent batches.
When all meat is browned, pour out browning fat and add wine used for marinade and broth* to the stock pot. Bring to a rolling boil and skim off any scum that rises to the surface. Reduce heat and add browned meat, tomato paste, herbs, garlic, cloves, peppercorns and orange peel. Stir to combine, and transfer to a heavy casserole dish.
Place in a 350 degree oven and cook for two hours. Add potatoes and cook for an additional hour. Add carrots and cook for an additional 30 minutes. Just before serving, transfer to the stove and over a medium flame, stir in the corn starch mixture to thicken the sauce. Add salt and pepper to taste.
*Okay, so who’s ever heard of lamb broth? Gotta love these old recipes. Chicken or pork broth works just as well here.
** This recipe was updated on 2/9/08 to clarify some instructions.