Lamb Stew with Orange

Ingredients:

•  2 tablespoons extra virgin olive oil
•  1 pound lamb cubes (lean, from leg and shoulder)
•  1/4 teaspoon salt
•  Pinch ground black pepper
•  1 medium onion, diced
•  2 large cloves garlic, minced
•  2 tablespoons low-sodium tomato paste
•  2 stalks celery, rinsed, trimmed and diced (about 1 cup)
•  2 large carrots, cut into coins (about 2 cups)
•  2 parsnips, roughly chopped (about 2 cups)
•  1 (14-ounce) can low-sodium chick peas, drained
•  3/4 cup dry red wine
•  3 cups low-sodium chicken broth
•  1 (15-ounce), can low-sodium tomato sauce
•  1 teaspoon orange zest
•  1 large orange, segmented, juice reserved
•  1 1/2 teaspoon ground cumin
•  2 tablespoons freshly chopped mint leaves

Preparation:

Heat oil in an 8-quart Dutch oven or other large pot over high heat until hot but not smoking. Season
meat lightly with salt and pepper and sear in oil until browned on all sides, about 5 minutes. Add
onions and garlic and cook an additional 5 minutes. Add tomato paste and stir to incorporate, cooking
for 2 to 3 minutes. Add celery, carrots, parsnips, chick peas, wine, chicken broth, tomato sauce, orange zest, segments and juice, and cumin. Bring to a boil, then reduce heat, cover and simmer until lamb is tender, about 90 minutes. Season with salt and pepper to taste. Remove from heat, and ladle into bowls. Top with fresh mint.