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Ingredients

• 2 x Oranges
• 3 Tbsp. Extra virgin olive oil divided
• 2 lb Boneless lamb shoulder/leg
• 1 med Onion thinly sliced
• 1 c. Dry red wine
• 1/2 c. Chicken broth
• 2 tsp Tomato paste
• 3 x Cloves garlic, chopped
• 1 tsp Fennel seeds, crushed
• 1 x Bay leaf
• 2 Tbsp. Fresh rosemary, minced
• 1/2 lb Shiitake mushrooms, sliced thin
• 1/2 lb Button mushrooms, sliced thin
• 12 sm Red new potatoes quartered
• 4 lrg Carrots 1/2" diagonal chunks
• 2 Tbsp. Balsamic vinegar
• 1/2 tsp Salt
•     Grnd black pepper to taste
• 1 Tbsp. Butter with 2 Tbsp. flour paste
• 1/2 c. Parsley, minced

Description

Finely Grate The Zest, Juice The Oranges And Set Peel And Juice Aside. In A Dutch Oven Heat 1 Tbsp. Extra Virgin Olive Oil Over Medium Heat. Add In Half Of Lthe Lamb And Brown On…

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