Recipe - Mediterranean Style Lamb Stew (Mf)

3 One half pound Shoulder of lamb; cut in 1
1/2" cubes
One half cup Flour seasoned with salt and
pepper
1/3 cup Olive oil
One half cup Finely minced leeks
One half cup Finely minced carrots
One half cup Finely minced celery
One half cup Finely minced fresh fennel
2 cup Chopped plum tomatoes
Bouquet garni, tied in
cheescloth; consisitng of:
1 Head garlic cloves; peeled
2 teaspoon Dried fennel
1 Bay leaf
One fourth cup Pernod
3 cup Beef broth
White beans; cooked
separately
Braised fennel; cooked
separately
One half cup Chopped fresh basil

Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6734

Posted to MCRecipe Digest V1 #289

Date: Sat, 9 Nov 1996 22:51:20 0500

From: Gail Shermeyer 4paws@netrax.net