Lamb Stew with Red Wine and Mushrooms

Name: Lamb Stew with Red Wine and Mushrooms
Yield: serves 4 to 6
Ingredients: 2 pounds boneless leg of lamb, cut into 1 1/2-inch pieces; 1 tablespoon plus 1 teaspoon dried oregano; 3/4 teaspoon garlic powder; 1 1/2 teaspoons kosher salt; 1/2 teaspoon freshly ground black pepper; 4 tablespoons extra-virgin olive oil; 1 pound crimini mushrooms, stems removed; 8 ounces whole cipolline or pearl onions, peeled; 3 garlic cloves, minced; 1 tablespoon minced fresh rosemary plus 1 teaspoon (optional); 1/4 cup soy sauce; 3/4 cup red wine, such as Merlot; 1 1/2 cups Chicken Stock (page 230) or store-bought low-sodium chicken broth

December 22, 2011

THIS RICH LAMB STEW is perfect for cold winter nights. It leaves out the traditional potato in favor of mushrooms and oregano, which provide a wonderful earthy flavor. A final twist comes in the addition of soy sauce, which intensifies the taste of this satisfying dish.

Recipe notes

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