Lamb With Fennel (sardinia)

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 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, part roughly chopped, reserve the green part for later
• 2 tablespoons flour
• 3 tablespoons olive oil
• 1 (20 ounce) can tomatoes
• 1 cup grape juice (not red!)
• 1/2 teaspoon cayenne pepper (or more to taste)
• salt
• pepper

Recipe

• 1 dredge the lamb cubes in the flour, mixed with salt and pepper.
• 2 brown the lamb well in a pan with 2 tb oil over medium high to high heat.
• 3 remove the lamb, and add the carrots, onions, and garlic and sauté until the onions are translucent.
• 4 if the tomatoes are whole in the can, cut them in half inside the can with a sharp knife.
• 5 add the grape juice and the tomatoes and bring to a boil.
• 6 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.
• 7 garnish with the green fennel and serve with macaroni pasta.