Lamb Stew With Rosemary and Olives

Preparation

1. Step 1

   Put olive oil in a Dutch oven or wide, deep skillet over medium-high heat. When the oil shimmers, add onion and cook, stirring, until softened and lightly browned, 5 to 8 minutes. Transfer the onions to a bowl and set aside.

2. Step 2

   Meanwhile, season lamb chunks generously with salt and pepper, then sprinkle with crushed fennel. Add more oil to the pot and lightly brown lamb over medium-high heat, working in batches, about 10 minutes total. Don’t crowd the pot or the meat will steam, not sear. Return all meat to the pot, sprinkle flour over and stir well to coat.

3. Step 3

   Add browned onion, tomato paste, all the rosemary, garlic, red pepper and cayenne, and stir to combine well. Add wine and broth and bring to a boil. Reduce heat to a brisk simmer, cover pot with lid ajar and cook for 30 minutes. Add carrots and olives, and cook for 30 minutes more, or until lamb is fork-tender. Turn off heat. Skim fat from surface, then let stew rest for an hour at room temperature or refrigerate overnight.

4. Step 4

   To serve, reheat stew. Taste broth and adjust seasoning. Stir in parsley, then spoon into wide shallow bowls or rimmed dinner plates.