Mediterranean Style Lamb Stew (Mf)
| Yield: | 1 Servings |
| Categories: | Soups, Stews |
| 3 1/2 | lb | Shoulder of lamb; cut in 1 1/2" cubes |
| 1/2 | c | Flour seasoned with salt and pepper |
| 1/3 | c | Olive oil |
| 1/2 | c | Finely diced leeks |
| 1/2 | c | Finely diced carrots |
| 1/2 | c | Finely diced celery |
| 1/2 | c | Finely diced fresh fennel |
| 2 | c | Chopped plum tomatoes |
| Bouquet garni, tied in cheescloth; consisitng of: | ||
| 1 | Head garlic cloves; peeled | |
| 2 | ts | Dried fennel |
| 1 | Bay leaf | |
| 1/4 | c | Pernod |
| 3 | c | Beef broth |
| White beans; cooked separately | ||
| Braised fennel; cooked separately | ||
| 1/2 | c | Chopped fresh basil |
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