Lamb Stew with Wine and Rosemary

Ingredients

• 1 Bay leaf
• 1/2 lb Shiitake mushrooms sliced
• 1 md Onion thinly sliced
• 12 sm Red new potatoes quartered
• 1/2 ts Salt
• 1 c Dry Red Wine
• 1/2 c Chicken broth
• 2 ts Tomato paste
• 3 Garlic minced
• Ground black pepper to taste
• 1/2 c Parsley chopped
• 3 tb Olive oil divided
• 1/2 lb Button mushrooms sliced
• 2 Oranges
• 1 ts Fennel seeds crushed
• 2 tb Fresh rosemary chopped
• 1 tb Butter with 2 tb flour
• 2 tb Balsamic vinegar
• 4 lg Carrots 1/2" diagonal chunks
• 2 lb Boneless lamb shoulder/leg