French Style Lamb Stew With Root Vegetables

Total Time: 3 hrs Preparation Time: 1 hr Cook Time: 2 hrs

Ingredients

• Servings: 8
• 1/2 cup all-purpose flour
• salt
• pepper
• 1/2 cup olive oil
• 1 large yellow onion, medium dice
• 1 shallot, minced
• 3 lbs lamb loin, cut into 2-inch cubes
• 1 1/2 cups dry wine
• 4 cups chicken stock
• 3 carrots, peeled and large dice
• 3 stalks celery, cut large dice
• 2 parsnips, peeled and cut large dice
• 1 fennel bulb, with fronds large dice
• 1 lb fingerling potato, cut medium dice
• 8 sprigs fresh thyme
• 3 bay leaves

Recipe

• 1 preheat oven to 350 degrees f.
• 2 put the flour in a large bowl and season generously with salt and pepper.
• 3 add the lamb in 4 batches, tossing to coat thoroughly.
• 4 in a large covered casserole, heat 2 t. oil until simmering.
• 5 add onion, shallot and garlic and saute until translucent.
• 6 remove and set aside on a plate.
• 7 add 1/4 of the lamb and cook over moderately high heat until browned, about 6 minutes, transfer to a plate.
• 8 brown the remaining floured lamb in 3 batches, adding 2 t. of oil to the pot per batch.
• 9 reduce the heat if the casserole bottom darkens too much.
• 10 return all lamb to the casserole.
• 11 add the wine and bring to a boil.
• 12 add the stock and return to a boil.
• 13 season with salt and pepper.
• 14 cover the casserole and braise the stew in the oven for about 1 hour, or until meat is nearly tender.
• 15 add the carrots, celery, parsnips, potatoes, fennel, thyme and bay leaves to the lamb stew.
• 16 season with salt and pepper and bring to a boil, stirrring to distribute the vegetables.
• 17 cover the casserole, return to the oven and cook until the meat and vegetables are tender, about 1 hour.
• 18 remove thyme sprigs and bay leaves, season with salt and pepper.
• 19 serve and enjoy!
• 20 **can be made in slowcooker!