Grass-fed Lamb Recipe


Lamb-Fennel Casserole


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


Coat the lamb in the seasoned flour.

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.

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.

Add the mushrooms and green beans, and cook for 10 more min, or until the beans are crisp-tender, and serve.