Prep Time
Cook Time
2-3 HRS
Total Time
3-4 hrs
Servings
6
Ingredients
● 1 1⁄2 lbs American lamb stew meat, cut into 1–11⁄2′′ cubes
● Kosher salt and freshly ground black pepper
● 2 tbsp olive oil
● 1 large yellow onion, chopped
● 3–4 garlic cloves, minced
● 1 fennel bulb, trimmed and sliced (reserve fronds for garnish)
● Zest and juice of 2 oranges
● 1 cup dry white wine
● 2 cups low-sodium chicken or lamb stock
● 1–2 bay leaves
● 1 tsp dried rosemary
● 1 tsp dried thyme
● 1 lb Yukon gold potatoes, halved
● 1 cup pitted Castlevetrano olives
Directions
1. Season & Brown:
Pat the American lamb dry with paper towels and season generously with salt and pepper. Heat the olive oil in a large, heavy pot or Dutch oven over medium-high heat. Brown the lamb in batches until all sides are nicely seared. Transfer browned American lamb to a plate.
2. Aromatics:
Reduce heat to medium and add the chopped onion and sliced fennel. Cook until softened and starting to caramelize, about 8–10 minutes. Add the garlic and cook for another minute until fragrant.
3. Build broth:
Pour in the white wine and scrape up any browned bits from the bottom of the pot. Let it simmer for 1–2 minutes. Return the browned American lamb to the pot. Stir in the orange zest and juice, bay leaves, rosemary, thyme, and stock. Bring to a simmer.
4. Slow cook:
Cover the pot and lower the heat to maintain a gentle simmer. Cook for 2–3 hours, stirring occasionally, until the lamb is fall-apart tender and the sauce is thickened.
5. Add olives:
About 20–30 minutes before the stew is finished, stir in the potatoes and olives and adjust seasoning to taste. Continue cooking until the potatoes are tender.
6. Serve:
Remove the bay leaves. Serve the stew hot in bowls, garnished with fresh fennel fronds if desired. Great alongside crusty bread, creamy polenta, or buttered noodles.
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
