Lamb, Potato, And Fennel Casserole

Total Time: 14 hrs 30 mins Preparation Time: 6 hrs 30 mins Cook Time: 8 hrs

Ingredients

• Servings: 6
• 2 1/2 lbs lean lamb tenderloin or 2 1/2 lbs boneless lamb shoulder, diced
• 1 teaspoon chopped fresh thyme
• 1 teaspoon fennel seed, crushed
• 2 cloves garlic, minced
• 2 cups dry wine
• 2 fennel bulbs
• 1/2 cup all-purpose flour
• 4 ounces pancetta, cut into thin strips
• 3 tablespoons olive oil
• 2 onions, thinly sliced
• 1 1/2 lbs new potatoes
• salt (to taste)
• black pepper (to taste)
• 1 1/2 teaspoons grated lemons, zest of
• 1/2 clove garlic, chopped
• 2 tablespoons chopped fresh parsley

Recipe

• 1 place lamb in a marinade of thyme, fennel seeds, garlic and wine for 6 hours or overnight.
• 2 drain lamb from marinade, reserving marinade, and pat lamb dry.
• 3 remove fronds from fennel and reserve; cut bulbs into 6 sections and set aside until needed.
• 4 cook pancetta in 2 tbsp of the olive oil until the fat renders, then place pancetta in the bottom of crockpot.
• 5 in the remaining oil in pan, add onions, fennel, and potatoes and cook for 5 minutes.
• 6 place vegetables into the crockpot.
• 7 dredge lamb in flour and shake away excess.
• 8 add remaining 1 tbsp of olive oil to pan and cook lamb until browned on all sides.
• 9 add marinade to the pan, season with salt and pepper, bring to a boil and cook 2 minutes.
• 10 place lamb/marinade mixture into crockpot and stir everything together.
• 11 cover and cook on low for 8-10 hours or until lamb is tender and cooked through.
• 12 to serve, garnish with lemon zest, garlic, parsley, and fennel fronds before plating.