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Lamb Stew

lamb, stews

1/4 teaspoon saffron threads
2 cups chicken stock
1 boneless lamb shoulder; about 3 pounds
3/4 teaspoon salt
1/2 teaspoon pepper
3 tablespoons vegetable oil
1 onion; chopped
1 tablespoon paprika
1 teaspoon cinnamon
1/4 cup all-purpose flour
1 cup white wine; kosher if desired
3 cups pearl onions; peeled
1 cup golden raisins

Stir saffron into stock; set aside. Cut lamb into 1 1/2 inch cubes, trimming off fat. Season with salt and pepper. In Dutch oven, heat 1 tablespoon oil over medium-high heat; brown lamb, in batches and adding up to 1 tablespoon of the remaining oil as needed. Remove to plate. Add remaining oil to pan; cook onion, paprika and cinnamon over medium heat, stirring often, for 5 minutes or until starting to turn golden, adding 1/4 cup water if necessary to prevent burning. Sprinkle with flour; cook, stirring, for 1 minute. Whisk in stock mixture and wine; bring to boil. Return lamb and any juices to pan. Reduce heat, cover and simmer for 45 minutes. Add onions; cook for 45 minutes or until lamb is almost tender. re-Add raisins; simmer, uncovered, for 15 minutes or until slightly thickened and lamb is tender.

Contributor: Canadian Living - September, 1999

Yield: 6 servings

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