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Lamb-Fennel Casserole |
INGREDIENTS: |
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1lb lamb cut into 1 1/2 in cubes (stew or kabob meat will work)
4 tablespoons all -purpose flour, seasoned w/salt and freshly ground
black pepper to taste
2 tablespoons olive oil
1 medium onion, thinly sliced
1 14.5 oz can diced tomatoes with the juice
1/2 cup dry white wine
1 teaspoon dried oregano or 2 tsp fresh oregano, minced
Salt and freshly ground black pepper to taste
1 large bulb fennel, cored, cut into 8 wedges
1 4 ounce can button mushrooms, sliced
4 ounces green beans, cut in 2 in pieces |
DIRECTIONS: |
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1. |
Coat the lamb in the seasoned flour. |
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2. |
Heat the oil in a large, heavy saucepan. Saute the sliced onion for
2 min; add the lamb. Cook until the meat is browned on all sides. |
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3. |
Stir in the tomatoes, wine, and oregano; add more salt and pepper to
taste, if desired. Add the fennel, cover, and simmer over medium-low
heat for 45 min, or until the meat is tender. Be sure to stir
occasionally during this time. |
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4. |
Add the mushrooms and green beans, and cook for 10 more min, or
until the beans are crisp-tender, and serve. |
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