Save Recipe Print
Total:
2 hr
Prep:
15 min
Cook:
1 hr 45 min
Yield:
4 servings (1 serving = 2 cups stew)
Level:
Intermediate

Nutrition Info

Total:
2 hr
Prep:
15 min
Cook:
1 hr 45 min
Yield:
4 servings (1 serving = 2 cups stew)
Level:
Intermediate

Nutrition Info

Ingredients

Directions

Watch how to make this recipe.

Heat oil in an 8-quart Dutch oven or other large pot over high heat until hot but not smoking. Season meat lightly with salt and pepper and sear in oil until browned on all sides, about 5 minutes. Add onions and garlic and cook an additional 5 minutes. Add tomato paste and stir to incorporate, cooking for 2 to 3 minutes. Add celery, carrots, parsnips, chick peas, wine, chicken broth, tomato sauce, orange zest, segments and juice, and cumin. Bring to a boil, then reduce heat, cover and simmer until lamb is tender, about 90 minutes. Season with salt and pepper to taste. Remove from heat, cool slightly, and ladle into bowls. Top with fresh mint and serve.

Cook's Note

Recipe Analysis Note: Ingredients without discrete measurements such as "Salt, to taste" or "Ice cream, optional" are omitted from analysis. This is because amounts can be highly variable and difficult to determine.

Best of Food Network 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Lamb Stew

Recipe courtesy of Food Network Kitchen

Lamb Stew

Recipe courtesy of Wildflour Cooking Company

Lamb Stew

Recipe courtesy of Wildflour Cooking Company

Irish Lamb Stew

Spring Lamb Stew

Recipe courtesy of Alex Guarnaschelli

Mediterranean Style Lamb Stew

Recipe courtesy of Michele Urvater

Browse Reviews By Keyword