Spring Lamb Stew

OK....the 100 degree heat of a Dallas summer is not always the best setting for a heavy stew. But when it's wine dinner time and I'm uncorking a wonderfully full Napa Cabernet, the main course has to stand its own. And this lamb concoction did. The great news is that it' full of enough veggies that's it's a great one-pot meal. Try it...maybe for your Sunday evening supper.

Spring Lamb Stew
Serves 8.

2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3/4 teaspoon fennel seeds, crushed
1 cup all-purpose flour
3 pounds cubed lamb stew meat
2 tablespoons vegetable oil
1 clove garlic, minced
2 sprigs parsley (plus minced parsley for garnish)
1 bay leaf
1/2 teaspoon dried thyme
1 1/2 cups beef broth, plus more if needed
1/2 cup dry red wine
6 carrots, sliced
2 stalks celery hearts, sliced 1/4 inch thick
4 large shallots, diced
2 cups frozen peas

In a shallow bowl, stir together the salt, pepper, fennel seeds and flour. Add the cubed lamb and toss well to coat.

Place a large Dutch oven over medium-high heat and add the oil. Add the lamb in batches and cook for 10 to 12 minutes total, turning so that the lamb is browned on all sides.

When all the lamb is browned, add the garlic, parsley, bay leaf, thyme, beef broth and red wine. Decrease the heat to low, cover and simmer for 2 hours until the meat is very tender, adding more broth if needed.

Add the carrots, celery and shallots. Season with additional salt and pepper if needed and continue cooking, covered, for another 20 minutes until the vegetables are tender. Add the peas and cook for another 10 minutes.

Serve hot, garnished with parsley if desired.

Food/Wine Pairing:
This is a big dish with bold flavors. It takes a big, bold wine to stand up to it. We had a prized bottle of Cliff Lede Cabernet Sauvignon that we uncorked. It was perfect: fruit-forward with just enough tannins and herbal undertones to round things out.