This is adapted from the "Lamb-Fennel Casserole" in "The Grassfed Gourmet," by Shannon Hayes. She says, "Consider making a double batch, because the leftovers are even more delicious when reheated the second day." This is really tasty with some good kalamata olives.
Serves 4
2 tbsp. lard
1 medium red onion, diced
1 pounds lamb stew meat
1/2 cup dry white wine
2 cups frozen cherry tomatoes, or frozen chopped tomatoes, or a 14.5 oz. of tomatoes (undrained)
4 large dried mushrooms, or 4 oz. fresh
1 tsp. dried oregano
1/2 tsp. salt
Freshly ground black pepper to taste
1 large fennel bulb, cored and cut into eight wedges
4 oz. green beans, cut into 2-inch pieces
Heat the lard over medium heat in a Dutch Oven. Saute the onion for two minutes, and then add the meat. Gently brown the lamb on all sides.
Add the wine, and turn up the heat and let it sizzle for a minute. Then add the tomatoes, mushrooms, oregano, salt and pepper, and bring to a boil. Add the fennel, cover, and simmer for about an hour, stirring occasionally.
Add the green beans, and simmer for 10 more minutes, or until beans are crisp-tender, and serve.