Rodin's Sloppy Lamb Stew - Los Angeles Local News, Weather, and Traffic

Get this recipe courtesy of chef Kate Williams from Rodin in midtown Detroit. The bar and restaurant is set to open in mid-October. Learn more at www.rodindetroit.com.

Ingredients:
1.5 lbs boneless lamb shoulder, cut into 1 1/2-inch chunks
2 Tbs flour
2 Tbs olive oil
1/2 onion, large diced
1/3 cup diced fennel bulb
2 carrots, peeled and large diced
3 garlic cloves, crushed
1 Sprig thyme
1 Sprig rosemary
3/4 cup balsamic Vinegar
1/2 lemon juiced
2 strips lemon peel
1 1/4 cup beef stock
Salt and Pepper
Baguette

Method:
1. Dry lamb with paper towels. Season lamb with salt and pepper and toss with flour. Shake off excess flour.
2. In large casserole pot or Dutch oven, heat oil on medium-high heat. When oil is shimmering, add lamb and cook on each side until golden brown, about 8 minutes total. Remove from pot and set aside.
3. Add onion, fennel, carrots, and garlic and cook until golden brown, scraping up brown bits from bottom of pan. Add garlic and herbs and cook 1 minute.
4. Add balsamic vinegar and reduce by 1/2.
5. Add lemon juice, lemon peel, and stock and bring to a boil. Simmer, covered, for 1 to 1 1/2 hours until lamb is fork tender. Season with salt and pepper. Serve stew with toasted baguette and any leftover herbs.