Earthy Delights Recipe
Lamb with Rosemary, Cherries & Wine
2 Pounds of lamb shoulder, boned and cut into 1-inch pieces
4 Tablespoons extra virgin olive oil
2 Stalks of celery, chopped
3/4 Pound baby onions, peeled
2 Cups chicken stock
2 Cups water
2 1/2 Teaspoons fresh rosemary, finely chopped
2 Bay leaves
Sea salt to taste
Pepper to taste
3/4 Cup dry red wine
1/4 Cup dried cherries
Cut any remaining fat off of the lamb pieces, then lightly
flour them, shaking off any excess.
Heat olive oil in a skillet and brown the lamb on both sides. Remove the meat and set aside.
Put celery and onions in the same skillet and saute for about 5 minutes. If needed, add a small amount of additional olive oil.
Return the meat to the pan, stir in the chicken stock, water, 2 teaspoons of rosemary (reserve 1/2 teaspoon), bay leaves, salt and pepper. Cover and simmer for about 45 minutes.
In a separate pan, simmer the cherries in the wine. Remove from heat,
allow them to soak for about 30 minutes, then strain,
reserving the liquid.
Add the wine to the stew and reduce, over high heat, for about 10 minutes to thicken the broth.
Add the cherries. Serve over cooked rice.