Ingredients
- 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
- 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
- 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
Preparation
Step 1
1. 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.
2. Season lamb with salt and pepper, and toss with flour in a bowl, shaking off excess flour.
3. 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.
4. Add wine, and cook, stirring to scrape bottom of pan, until wine is reduced by half, about 15 minutes.
5. Add stock, and bring to a boil; reduce heat to medium, and cook, covered, until meat is tender, about 1 hour.
6. Stir in reserved bacon, parsnips, and fennel, and cook until vegetables are tender, about 30 minutes.
7. Season with salt and pepper.
8. Serve with cooked spätzle or bread.