Carrot & Fennel Lamb Stew

- The perfect dish for a cold winter’s night -

Carrot and Fennel Lamb Stew
Yield 10 - 12
Author Leslie Morgan
Prep time
15 Min
Cook time
3 Hour
Total time
3 H & 15 M

Carrot and Fennel Lamb Stew

A comforting stew perfect for a cold winter's night.

Ingredients

Instructions

  1. Brown blade chops in oil or butter, remove from pot
  2. Sauté vegetables until slightly softened
  3. Mix in seasonings
  4. Add in flour and whisk to combine
  5. Add in broth, stir to combine
  6. Add blade chops back to the pot
  7. Cook on low for several hours so that the meat tenderizes and falls off the bones
  8. Remove blade chops and remove all meat from the bones and add the meat back to the pot
  9. Season to taste and serve

Notes

This type of stew works well with almost any cut of meat. Our preference is any cut of lamb or goat that benefits from low and slow cooking. Chops, Shanks, Ribs, Bone in Roast to name a few.

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