Lamb With Fennel (Sardinia)

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READY IN: 1hr 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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