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 tablet edition along with Betsy Andrews' story 37 Great American Wines.
Yield: serves 4-6
- 2 tbsp. olive oil
- 4 oz. bacon, cut into 1/2" pieces
- 1 lb. boneless lamb shoulder, trimmed and cut into 2" cubes
- Kosher salt and freshly ground black pepper, to taste
- <sup>1</sup>⁄<sub>2</sub> 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 spatzle or crusty bread, for serving
- 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 spatzle or bread.
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