Lamb Stewed with Parsnip Bacon Fennel and Red Wine
Ingredients
- 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
- 1⁄2 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
Instructions
Lamb Stewed with Parsnip, Bacon, Fennel, and Red Wine serves 6 original recipe by Saveur.
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