Fennel And Tomato Lamb Stew

Total Time: 7 hrs 15 mins Preparation Time: 15 mins Cook Time: 7 hrs

Ingredients

• Servings: 4
• 2 lbs lamb blade steaks, bones removed and cut into 1-inch cubes
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery ribs, chopped
• 4 garlic cloves, minced
• 2 teaspoons fennel seeds, crushed
• 1/2 cup chicken stock
• 2 cups tomato puree (use a good brand of italian passata if you can get it)
• 1 teaspoon dried thyme
• 1 tablespoon all-purpose flour
• 1/3 cup kalamata olive, pitted and chopped
• 1/4 cup fresh parsley, chopped

Recipe

• 1 sprinkle the lamb with half of the salt and pepper.
• 2 in a large shallow dutch oven, heat half of the oil over medium-high heat.
• 3 brown the lamb in batches and adding more oil if necessary.
• 4 transfer to the slow cooker.
• 5 drain any fat from the pan and add the remaining oil.
• 6 cook the onion, carrots, celery, garlic, fennel seeds and remaining salt and pepper over medium heat until softened and slightly golden, about 8 minutes.
• 7 add the stock, scraping up the brown bits from the pan.
• 8 pour into the slow cooker.
• 9 add the tomatoes and thyme to the slow cooker.
• 10 cover and cook on low for 6 to 7 hours or until the lamb is tender.
• 11 in a small bowl, whisk the flour with 2 tablespoons water.
• 12 whisk into the slow cooker.
• 13 stir in the olives.
• 14 cover and cook on high for 15 minutes or until thickened.
• 15 stir in the parsley.