Lamb Stew with Toast Points: A Culinary Creation from Hess Persson Estates

Ingredients

• 2 lbs. Lamb, boneless leg or shoulder, cut into 1 1/2″ pieces
• 2 Tbsp. flour
• 2 oz. bacon, cut into 1/4″ pieces
• 2 cups sweet onions, small dice
• 1 lb. mushrooms, maitake, trumpet royal, or chanterelle, sliced thick
• 4 ea. garlic cloves, chopped
• 1 tsp. thyme, chopped
• 1 Tbsp. tomato paste
• 1 1/2 cup red wine
• 2 ea. bay leaves
• 4 cups beef stock or broth, low sodium
• 2 cups butternut squash, peeled, cut into 1″ pieces
• 1 cup celery root, peeled, cut into 1″ pieces
• 1 cup fennel, cut into 1″ pieces
• 2 Tbsp. Italian parsley, chopped
• salt & pepper, to taste
• 4 ea. baguette, sliced 1/4″ thick on long bias, approx. 4″ length
• 1 Tbsp. extra virgin olive oil