Lamb Stewed with Parsnip, Bacon, Fennel, and Red Wine

Ingredients

• 2 tbsp. olive oil
• 4 oz. bacon, cut into 1/2" pieces
• 1 lb. boneless lamb shoulder, trimmed and cut into 2" cubes
• Kosher salt
• freshly ground black pepper
• 1⁄2 cup flour
• 1 tbsp. fennel seeds
• 2 cloves garlic, roughly chopped
• 1 medium yellow onion, roughly chopped
• 1 bay leaf
• 2 cups dry red wine
• 1 cup chicken stock
• 2 parsnips, peeled and cut into 1" pieces
• 1 medium fennel bulb, trimmed and cut into 1" wedges
• Cooked spatzle or crusty bread, for serving