Lamb Stew with Parsnips, Bacon, and Fennel
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.
- 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
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.