French Lamb Stew with Fennel, Carrots and Peas

recipes.oregonlive.com

Cynthia Mason

2-½ pounds lamb shoulder, trimmed of excess fat and cut into 1- to 1-½-inch cubes

Kosher salt and freshly ground black pepper

3 tablespoons olive oil

1 medium-large yellow onion, diced

6 garlic cloves, minced

3 anchovy fillets, minced

3 tablespoons all-purpose flour

1 cup vermouth or dry white wine

4 cups low-sodium chicken broth

2 bay leaves

1 pound small potatoes (1 to 1-½ inches in diameter)

1-½ tablespoons unsalted butter

2 medium-large carrots (about 8 ounces), sliced on bias into ¼-inch thick slices

1 tablespoon honey

1 medium-large fennel bulb (8 to 10 ounces), cored and sliced into½-inch thick slices

1 cup frozen peas, defrosted

3 tablespoons chopped fresh tarragon

Directions at recipes.oregonlive.com

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