Lamb Stew with Beans, Parsnips & Fennel - Hess Persson Estates

Ingredients

• 3 lb Boneless lamb shoulder, trimmed of excess fat
• 1 cup Flour
• 1 oz Olive oil
• 2 cups Onion, finely chopped
• 1 cup Carrots, finely chopped
• 1 cup Celery, finely chopped
• 4 ea Garlic cloves, finely chopped
• 2 cups Red wine – is possible use Hess Small Block Syrah
• 3 cups Veal Stock
• 2 cups Water
• 6 ea Parsley sprigs
• 2 ea Thyme sprigs
• 2 ea Rosemary sprigs
• 2 ea Turkish bay leaves or 1 California bay leaf
• To taste Salt and Pepper, Lemon juice
• ½ lb Parsnips, peeled, cut into 1 inch pieces ½ lb Baby fennel, trimmed, cut in half lengthwise Olive oil
• ½ lb Parsnips, peeled, cut into 1 inch pieces
• ½ lb Baby fennel, trimmed, cut in half lengthwise
• Olive oil
• 2 cup Flageolet beans, cooked until almost tender, drained
• 1 cup Candied shallots
• ½ oz Olive oil
• 2 lb Bloomsdale spinach
• 1 oz Parsley, chopped
• 1 ea Lemon zested