Lamb and Mushroom Stew

Name: Lamb and Mushroom Stew
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6
Cuisine: Italian
Ingredients: 0 pieces Black Peppercorns (Freshly ground black pepper); 1 cup Carrot (1 cup thinly-sliced carrots); 5 pieces Cloves (5 whl cloves); 1 tbsp Cornstarch (1 tablespoon cornstarch); 1 cup Dry Red Wine (1 cup dry red wine); 3 tbsp Basil (3 tablespoons minced fresh basil leaves); 1 tbsp Fresh rosemary (1 tablespoon minced fresh rosemary leaves); ½ lb Mushrooms, Shiitake (1/2 pound fresh shiitake mushrooms); 4 pieces Garlic (4 garlic cloves minced); 2 lb Lamb (2 pounds boned lamb shoulder fat-trimmed,); ½ lb Mushrooms (1/2 pound common mushrooms); ¾ lb Yellow Onion (3/4 pound onions peeled, and); 2 oz Pancetta (2 ounces thin-sliced pancetta or bacon chopped); 10 oz Green Peas (1 pkt frozen peas - (10 oz)); 0 pieces White Rice (Mashed potatoes or hot cooked rice); ½ tsp Table Salt (1/2 teaspoon Salt, or to taste)

60 minItalian

Servings6

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Gluten Free
Dairy Free

Ingredients

For 6 servings

Black Peppercorns0 pieces · Freshly ground black pepper
Carrot1 cup · 1 cup thinly-sliced carrots
Cloves5 pieces · 5 whl cloves
Cornstarch1 tbsp · 1 tablespoon cornstarch
Dry Red Wine1 cup · 1 cup dry red wine
Basil3 tbsp · 3 tablespoons minced fresh basil leaves
Fresh rosemary1 tbsp · 1 tablespoon minced fresh rosemary leaves
Mushrooms, Shiitake½ lb · 1/2 pound fresh shiitake mushrooms
Garlic4 pieces · 4 garlic cloves minced
Lamb2 lb · 2 pounds boned lamb shoulder fat-trimmed,
Mushrooms½ lb · 1/2 pound common mushrooms
Yellow Onion¾ lb · 3/4 pound onions peeled, and
Pancetta2 oz · 2 ounces thin-sliced pancetta or bacon chopped
Green Peas10 oz · 1 pkt frozen peas - (10 oz)
White Rice0 pieces · Mashed potatoes or hot cooked rice
Table Salt½ tsp · 1/2 teaspoon Salt, or to taste

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Steps

1In a 6-quart pressure cooker over high heat, frequently stir lamb until browned, about 15 minutes. With a slotted spoon, transfer lamb to a bowl.Meanwhile, rinse common mushrooms, trim stem ends, and quarter mushrooms. Rinse shiitakes, discard stems, and slice caps.In cooker, stir common mushrooms, shiitakes, onions, carrots, garlic, and pancetta until onions are lightly browned, about 10 minutes.
2Add lamb and juices, wine, basil, rosemary, and cloves.Seal cooker. Following manufacturer's instructions, bring to maximum pressure (15 pounds); adjust heat to stabilize cooking rate. Cook 20 minutes. Release pressure quickly, running cold water over pan.Open pan. If desired, discard cloves.
3Add peas to pan.
4Mix cornstarch with 2 tablespoons water and stir into mixture, then stir stew over high heat until boiling. Season to taste with salt and pepper.
5Serve with mashed potatoes or cooked rice.This recipe yields 6 servings.