Lamb Stew with Root Vegetables
This is a wonderful French-style lamb stew that uses the anise flavors in 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.
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
1 pound baby parsnips, peeled (or regular parsnips cut into 1 ½ inch pieces
1 pound small fingerling potatoes
1/2 pound baby turnips, halved (or regular turnip cut into 1 ½ inch cubes)
1 cup of cored, chopped fennel bulb, fronds saved
1 large shallot, minced
2 tablespoons minced parsley
Instructions
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.
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. Season with salt and pepper. 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