Lamb With Fennel Sardinia Recipes

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LAMB WITH FENNEL (SARDINIA)



Lamb With Fennel (Sardinia) image

This dish makes lamb lovers out of lamb haters. I have also made it with beef as for stew, and it still tastes great. From the magazine 'Brigitte'. Easy too!

Provided by TJW2725

Categories     Stew

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 12

2 1/2 lbs lamb shoulder, cubed or 2 1/2 lbs lamb, for stewing cubed
1 medium onion, roughly chopped
3 garlic cloves
3 large carrots, peeled and chopped into 1 inch logs
1 1/2 lbs fennel, white part roughly chopped, reserve the green part for later
2 tablespoons flour
3 tablespoons olive oil
1 (20 ounce) can tomatoes
1 cup white grape juice (not red!)
1/2 teaspoon cayenne pepper (or more to taste)
salt
pepper

Steps:

  • Dredge the lamb cubes in the flour, mixed with salt and pepper.
  • Brown the lamb well in a pan with 2 TB oil over medium high to high heat.
  • Remove the lamb, and add the carrots, onions, and garlic and sauté until the onions are translucent.
  • If the tomatoes are whole in the can, cut them in half inside the can with a sharp knife.
  • Add the grape juice and the tomatoes and bring to a boil.
  • Add the lamb and the fennel whites and bring back to a boil, reduce heat, cover and simmer for about an hour, or until the lamb falls apart with a fork.
  • Garnish with the green fennel and serve with macaroni pasta.

Nutrition Facts : Calories 1098.7, Fat 72.2, SaturatedFat 27.9, Cholesterol 204.7, Sodium 313.2, Carbohydrate 61.5, Fiber 9.4, Sugar 39.3, Protein 52.3

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