Lamb Stew with Diced Fennel and Vegetables
- Vegetable recipes
- Low fat
- Gluten free
- Lactose free
Ingredients
- 1/4 cup (60 mL) (approx) olive oil
- 2 bulbs fennel, diced
- 2 stalks celery, diced
- 1 Cubanelle or bell pepper, diced
- 1 parsnip or 2 carrots, diced
- 1 leek (white and light green parts), finely diced
- 1 onion, finely diced
- 3 cloves garlic, minced
- 1-1/2 tsp (7 mL) salt
- 2 lbs (1 kg) stewing lamb, cubed
- 1 tsp (5 mL) black pepper
- 5 anchovy fillets, minced
- 3/4 cups (175 mL) dry white wine
- 1 can (967 mL) tomatoes with juice
- 1/4 cup (60 mL) chopped fennel fronds or chopped parsley
Preparation
In heavy-bottomed Dutch oven, heat oil over medium-high heat; stir in fennel, celery, Cubanelle pepper, parsnip, leek, onion, garlic and 1 tsp/5 mL of the salt and cook, stirring and reducing heat if any browning occurs, until vegetables begin to wilt, 10 to 12 minutes. Reduce heat to medium and cook, covered and stirring occasionally, for 10 minutes.
Meanwhile, toss lamb with pepper to coat. In skillet over medium-high heat, add just enough oil to coat bottom; in batches, brown lamb and transfer to pot.
Add anchovies to skillet and stir in wine, scraping up brown bits in pan; cook until wine is reduced by half, then stir in tomatoes with juice and remaining salt. Bring to boil; pour into pot and stir well.
Reduce heat and simmer, covered, until meat is tender, 1-1/2 to 1-3/4 hours. Stir in fennel fronds.
Makes 6 to 8 servings.
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