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Rich Lamb Stew with Cremini and Shitake Mushrooms

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Why I Love This Recipe

Until I moved to Santa Fe, my experience with lamb was limited. I saw it at Whole Foods in Austin all the time; I just didn't know what to do with it. But rack of lamb is unavoidable here. It's on every single fine dining menu I've read. I finally got the pleasure to try it at Coyote Cafe, served rare accompanied with escarole and lemon risotto. Delicious! Why had I not been experimenting with this other red meat? A cold, snowy day in January inspired this recipe. I go by taste when I cook, especially when I'm making a stew or soup, so please excuse my lack of measurements.

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Ingredients You'll Need

1 lb lean lamb stew meat
Flour seasoned with Salt, Pepper, & Cayenne
2 qt. beef stock
A cup or two of Chianti
1 medium onion, roughly chopped
3 or 4 carrots, sliced
3 or 4 celery stalks, sliced (peeled)
4 garlic cloves, finely chopped
Dried thyme
Cayenne Pepper
Fresh Ground Pepper
Sea Salt
A few handfuls of cremini and shitakes, quartered
3 or 4 oz. unsweetened chocolate


-Toss stew meat with seasoned flour.

-Brown lamb in olive oil in 3 qt sauce pan.

-Add onion, carrots, celery to pot (and a little more olive oil if needed.) Season with salt and pepper.

-Add beef stock, wine, garlic, and spices. Bring to boil, then reduce to a simmer.

-Cover and cook for 1 hr, stirring occasionally.

- Melt chocolate in microwave, and add to stew.

-Add mushrooms. Cover and simmer for another 30 to 45 minutes when lamb is fork tender.

-Garnish with fresh thyme and serve with egg noodles.

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