I made this last night and it was divine!!! I had to put it away before I ate the whole thing. I would add a bit more bacon because when it comes time to "set it aside" I end up eating it. Lamb sauasage would be a nice addition.
Lamb Stewed with Parsnip, Bacon, Fennel, and Red Wine
To pair with the Fox Run Lemberger, chef Dano Hutnik, of Dano's Heuriger on Seneca, in New York's Finger Lakes region, gave us the recipe for this lamb stew; the rich meat is a natural match for the spicy, fragrant wine, and the red's bright fruit complements the dish's parsnips and fennel. This recipe first appeared in our November 2012 iPad issue along with Betsy Andrews' story 37 Great American Wines.
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Credit: Todd Coleman
INGREDIENTS
2 tbsp. olive oil4 oz. bacon, cut into ½" pieces
1 lb. boneless lamb shoulder, trimmed and cut into 2" cubes
Kosher salt and freshly ground black pepper, to taste
½ cup flour
1 tbsp. fennel seeds
2 cloves garlic, roughly chopped
1 medium yellow onion, roughly chopped
1 bay leaf
2 cups dry red wine
1 cup chicken stock
2 parsnips, peeled and cut into 1" pieces
1 medium fennel bulb, trimmed and cut into 1" wedges
Cooked spätzle or crusty bread, for serving
INSTRUCTIONS
Heat bacon and oil in a 6-qt. saucepan over medium-high heat, and cook until bacon is rendered and crisp, about 8 minutes. Using a slotted spoon, transfer bacon to paper towels to drain; set aside. Season lamb with salt and pepper, and toss with flour in a bowl, shaking off excess flour. Add lamb to pan, and cook, turning as needed, until browned all over, about 10 minutes. Add fennel seeds, garlic, onion, and bay leaf, season with salt and pepper, and cook, stirring, until onion is soft and golden, about 6 minutes. Add wine, and cook, stirring to scrape bottom of pan, until wine is reduced by half, about 15 minutes. Add stock, and bring to a boil; reduce heat to medium, and cook, covered, until meat is tender, about 1 hour. Stir in reserved bacon, parsnips, and fennel, and cook until vegetables are tender, about 30 minutes. Season with salt and pepper, and serve with cooked spätzle or bread.Ratings & Reviews (2)
I'll enjoy trying this recipe, but I have just spent the last twenty minutes scouring Issue #151 and there's no mention of this recipe in Betsy Andrew's piece (pp. 29-36)or anywhere else in that issue. What gives editors?
Lamb Stewed with Parsnip, Bacon, Fennel, and Red Wine
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