Lamb & Root Vegetable Stew

Lamb & Root Vegetable Stew


½ cup flour
1 tsp salt
½ tsp pepper
4 lbs lamb shoulder or leg, cut into 2-inch pieces
¼ lb bacon, chopped
¼ cup olive oil
1 cup chopped onions
1 tsp dried thyme
3 garlic cloves, minced
2 cup dry red wine
2 Tbs sherry
4 cup chicken stock
1 lb carrots, cubed
1 lb parsnips, cubed
1 lb baby potatoes or fingerlings, cut in half
½ lb turnips, cubed
1 large fennel bulb, cored and cubed
2 Tbs fresh parsley, chopped
1 Tbs fresh rosemary, chopped


Mix the flour, salt, and pepper together in a mixing bowl and toss with lamb until the meat is evenly coated. Put the bacon in a large pot, cook over medium heat until done. Remove the bacon and set aside until later. Use the bacon grease that is left in the pan to brown the lamb pieces (5-7 minutes), turning to cook each side. Add some olive oil if needed and adjust heat if the bottom starts burning. Remove the lamb and then add the rest of the oil and chopped onions. Cook for 3-4 minutes or until translucent. Add dried thyme and fresh garlic, stir for another 2 minutes. Deglaze the pan with the wine and sherry, bring it to a boil and add the chicken stock, lamb and bacon back in the pot. When the stew comes to a boil reduce to a simmer and cover. Let it cook for about 1 hour and 20 minutes or until lamb is tender, stirring occasionally. Add vegetables, cover, and cook for another 20 minutes, or until vegetables are tender. Stir in parsley and rosemary, then season with salt and pepper to taste.

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