Ingredients

The following ingredients have 4 Servings
  • 1 lb lamb (cubed)
  • 1 tbsp butter
  • 3 carrots (peeled and thinly sliced into coins)
  • 1 leek (cleaned and sliced)
  • 2 celery stalks (sliced thinly)
  • fennel bulb (core removed and sliced thinly)
  • 9 cups beef broth (low sodium)
  • 2 Rosemary sprigs
  • 2 tsp salt
  • 1/2 tsp ground black pepper
  • vegetable oil or olive oil

Instruction

  • Cover the bottom of a large dutch oven lightly with vegetable oil. When hot add the cubed lamb and cook until browned. Remove the lamb and drain it on a paper towel.
  • Wipe out the dutch oven add 1 tablespoon of butter. When the butter is melted add carrots, leek, celery, and fennel. Saute on medium-high until they are bright in color and start to soften.
  • Add meat back into the pan with the vegetables. Add beef broth, salt, pepper, and rosemary. Simmer for 30 minutes.