Savory Swiss Lamb Stew

The Swiss give thanks for a bountiful harvest with a savory lamb stew that takes the edge off a cold winter’s night. Exotic spices and lots of red wine give this easy dish a comforting flavor that will have friends begging for more


  • 3 Large spoons Vegetable oil to lightly coat a large casserole
  • 3 Pounds lamb stew, or boneless shoulder cut into pieces
  • 1 Generous pinch salt & pepper
  • 2 Small spoon all purpose flour
  • 2 Cups Red wine
  • 4 Cloves Garlic , peeled
  • 1 half Onion , skinned and studded with cloves
  • 2/3 Cup yellow raisins
  • 1 Cinnamon stick
  • 1 Small spoon powdered mustard or Dijon mustard
  • 3 whole star anise (available in your grocery spice rack)
  • 1 Sprig fresh parsley
  • 1 Bay leaf
  • 1 Sprig thyme

prep / directions

Heat the oil in a large casserole or Dutch oven over medium high heat. Cook lamb pieces until browned on all sides, about five minutes. Sprinkle meat with salt and pepper and flour, then stir to coat evenly. Pour off any excess liquid and add the red wine, stirring for a few minutes to scrape up all the flavorful bits at the bottom of the pan. Lower heat to medium, add the garlic cloves, herbs, onion, raisins and spices. Cover the casserole and let simmer for at least one hour until the meat is fork tender. Serve with mashed potatoes or polenta and give thanks for a delicious meal.

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