Lamb Stew with Root Vegetables →
This is a wonderful French style lamb stew that uses the anise flavors of tarragon and fennel to highlight the rich delicacy of the lamb. The added root vegetables make this a meal in a bowl. Omit any of the root vegetables you may not care for. Add more of what you love and always remember the crusty bread!
serves: 8
Ingredients:
1/2 cup all-purpose flour
Salt and freshly ground pepper
4 pounds boneless lamb shoulder or top round, cut into 2-inch cubes
1/2 cup olive oil
2 cups dry red wine
2 tablespoons sherry vinegar
4 cups chicken stock
2 tablespoons chopped fresh tarragon (or 2+ tsp. dried)
1 pound baby carrots, peeled (about 2 cups)
1 pound baby parsnips, peeled (or regular parsnips cut into 1 ½ inch pieces
1 pound small fingerling potatoes (about 2 cups)
1 cup frozen green peas
1 teaspoon salt; 1/4 teaspoon black pepper, or to taste
1 cup of cored, chopped fennel bulb, fronds saved
1 large shallot, minced
2 tablespoons minced parsley
Preparation:
Preheat the oven to 350°. Put the flour in a large bowl and season generously with salt and pepper. Add the lamb cubes in 4 batches, tossing to coat thoroughly.
In a large enameled cast-iron casserole, heat 2 tablespoons of the oil until shimmering. Add one-fourth of the lamb cubes and cook over moderately high heat until browned, about 6 minutes; transfer to a plate. Brown the remaining floured lamb in 3 batches, adding 2 tablespoons of oil to the pot per batch. Reduce the heat if the casserole bottom darkens too much.
Add the chopped fennel to the pot and saute for a couple of minutes
Return all of the lamb to the casserole. Add the wine and vinegar and bring to a boil scraping up any browned bits from the bottom of the pot. Add the stock and tarragon and return to a boil. Season with salt and pepper. Cover the casserole and braise the stew in the oven for about 1 hour, or until the meat is nearly tender.
Add the carrots, parsnips, potatoes, turnips, fennel and shallot to the lamb stew. Season with salt and pepper and bring to a boil, stirring to distribute the vegetables. Cover the casserole, return it to the oven and cook until the meat and vegetables are tender, about 1 hour longer.
Remove from oven. Add the peas, season with more salt and pepper if needed.
If you want a thicker stew, mix a tablespoon of flour into a tablespoon of melted butter until you have a paste. Heat the stew until bubbling; add the paste a little at a time stirring constantly until you have the consistency you want. Cook over low heat for a few minutes.
Stir in the parsley and fennel fronds and serve the stew in deep bowls accompanied by a crusty bread to sop up the juices.
A medium-bodied red wine like a Cotes du Rhone, Tempranillo, Garnacha, or lighter Pinot Noir will compliment the flavors in this stew.
Adapted from: https://www.foodandwine.com/recipes/lamb-stew-with-root-vegetables