Lamb Stewed with Parsnip Bacon Fennel and Red Wine

Ingredients

• 2 tbsp. olive oil
• 4 oz. bacon, cut into 1/2″ pieces
• 1 lb. boneless lamb shoulder, trimmed and cut into 2″ cubes
• Kosher salt and freshly ground black pepper, to taste
• 1⁄2 cup flour
• 1 tbsp. fennel seeds
• 2 cloves garlic, roughly chopped
• 1 medium yellow onion, roughly chopped
• 1 bay leaf
• 2 cups dry red wine
• 1 cup chicken stock
• 2 parsnips, peeled and cut into 1″ pieces
• 1 medium fennel bulb, trimmed and cut into 1″ wedges
• Cooked spatzle or crusty bread, for serving

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