Savory Lamb and Fennel Stew
I was shopping at Whole Foods one day and saw lamb shank in their meat counter. I’d just put a bunch of fennel in my basket, and when I saw the shank I thought how good a lamb and fennel stew would be. I’d never done stew without beef before, but the final result was amazing.
Ingredients
Method
- Chop the onion.
- Salt and pepper the lamb shank.
- Rub flour all over it.
- Heat olive oil in the bottom of your pot. Put the lamb shank into the pot and brown it on all sides, about 2 to 3 minutes per side.
- Cover the lamb shank with water. Add 1 teaspoon salt and the onion.
- Bring to a boil. Reduce to a simmer and cover the pot. Let simmer for at least 4 hours, or until the meat is falling off the bone.
- Clean the fennel. Slice it.
- Peel the potatoes and chop them. I like a rough chop with stew, with big chunks of veggies.
- Peel the carrots and parsnips and chop them, and chop the celery.
- Remove the bones from the pot, break up the larger chunks of meat, and add the vegetables, tomatoes, and spices.
- Add enough water to cover the vegetables by about an inch. Bring to a boil, reduce heat and simmer about 30 minutes longer or until the vegetables are tender. Taste and add more salt if necessary.
Nutrition
Notes
Makes 6 to 8 servings. High in niacin, phosphorus, selenium, vitamin B12, vitamin C, and zinc, and very high in vitamin A.
Thanks for hosting me on your blog, Hallee!