Revised Lamb Stew

*Lamb, domestic, leg, whole (shank and sirloin), separable lean only, trimmed to 1/4" fat, 24 oz cut in 1 inch cubes
*Morton Iodized Salt, 2 tsp
Pepper, black, 2 tsp
*Breakfast - Oscar Mayer Fully Cooked Bacon (4 slices per serving), 1 serving
Fennel, .5 bulb
*Roma Tomato- 2 medium,
*Clove of Garlic, 2 cloves sliced thinly
*Potato Yukon, raw, 4 medium (2-1/4" to 3-1/4" dia.) diced
Baby Carrots, raw, 12 medium
Onions, raw, 1 small sliced in wedges
Celery, raw, 2 stalk, medium (7-1/2" - 8" long) cut in 1 inch pieces
Black Olives, canned (small-extra large), 20 small
Red Wine, 2 glass (3.5 fl oz) preferably Pinot Noir
Chicken Broth or Bouillon, 1 cup (8 fl oz)
*Fennel seed, 2 tsp
Peppercorn, black, 2 tsp
*Coriander seed, 2 tsp
Basil,3 sprigs
Bay Leaf, 1
Thyme, fresh 2 sprigs
Rosemary, fresh 2 sprigs

Place 1/3 of lamb cubes and all of the bacon on the bottom of the dutch oven salt and pepper to taste. Mix all the other ingredients (not including spices). Place 1/3 of veggies on the lamb and bacon. Make three layers. Add some Pinot Noir and the broth. Make a gami out of the fennel, peppercorn and coriander in a cheese cloth and tie with butcher string. Make a sachet with the fresh basil, rosemary and thyme again tie with butcher string. Add to dutch oven and place in the refrigerator over night.3. Preheat oven to 380 degrees and place on a rack in the center. If making bread, brush egg yolks onto the outside rim and place dough over the cover of the oven. Sprinkle top with flour.Transfer the Dutch Oven to a baking sheet and bake for 30 minutes.
Lower temperature to 280 degrees and bake for another 2 1/2 hours. Remove and let rest 15 minutes.


Serving Size: 8-1cup

Number of Servings: 8

Recipe submitted by SparkPeople user CHOOCO.