Photo by Joan Garvin

Ingredients:

2 tablespoons olive oil
1/4 pound slab bacon, cut into 1/2-inch cubes
1 onion, chopped
2 cloves garlic chopped
1 tablespoon fennel seed
1 bay leaf
1 pound lamb-stew meat (shoulder or leg), cut into 2-inch chunks
Flour as needed
2 cups red wine
4 cups chicken or lamb stock
2 parsnips, peeled and cut into 1-inch cubes
1 fennel bulb, roughly chopped
Salt and pepper to taste

This recipe contains: Meat

RECIPE

Lamb Stew with Parsnips, Bacon, and Fennel

Dano Hutnik

Dano's Heuriger on Seneca Lodi, NY

At his Beard House Dinner, Dano Hutnik served this hearty, satisfying stew with spaetzle. Egg noodles will also work nicely.

Yield: 4 servings

Method:

Heat the olive oil in a large pot over medium heat. Add the bacon and cook until slightly colored, about 5 minutes. Add the onions, garlic, fennel seed, and bay leaf. Cook until the onions are soft and translucent, about 5 minutes.

Dust the lamb with enough flour to coat the pieces and add to the pot. Brown the meat on all sides, about 2 minutes each side. Add the wine and stock and bring to boil. Reduce heat and simmer until meat is very tender, about an hour. Add the parsnips and fennel for the last 10 minutes of cooking. Season to taste with salt and pepper.