Mediterranean Style Lamb Stew
Ingredients
- 3 1/2 pounds shoulder of lamb, cut into 1 1/2-inch cubes
- 1/2 cup flour seasoned with salt and pepper
- 1/3 cup olive oil
- 1/2 cup each finely diced leeks, carrots, celery, and fresh fennel
- 2 cups chopped plum tomatoes
- Bouquet garni, tied up in cheesecloth, whole head peeled garlic cloves, 2 teaspoons of dried fennel and a bay leaf
- 1/4 cup Pernod
- 3 cups beef broth
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