Lamb Stew with Currants, Spinach, Orange, and Sage Serves 6-8
5 lb lamb stew meat 2 cups chopped onions 1/2 cup chopped garlic 1/2 cup currants 1 Tablespoon salt 1 teaspoon black pepper 1/2 Tablespoon chopped fresh thyme 2 Tablespoon chopped fresh sage 1 bay leaf 4 cups white wine 2 cups orange juice 2 quarts rich chicken stock 1 cup diced celery 1 cup diced carrots
Season lamb stew meat with salt and pepper and sear in a heavy iron skillet. Saute all ingredients together in a deep casserole for long enough to soften onions. Add the lamb pieces once they are well browned all over.
Add wine and orange juice and allow to reduce to 1/4
Add chicken stock to casserole and allow stew to simmer for an hour and a half
Add celery and carrots and simmer for another 15 minutes
To serve: Prepare polenta as per favorite recipe. Wilt 2 lb of stemmed and washed spinach in stew pot. Serve the stew over soft polenta. Offer condiments of toasted pine nuts, chopped parsley, grated lemon, zest, or crushed anchovies.