Lamb With Fennel (Sardinia)

• 2 1/2 lbs lamb shoulder, cubed or 2 1/2 lbs lamb, for stewing cubed
• 1 medium onion, roughly chopped
• 3 garlic cloves
• 3 large carrots, peeled and chopped into 1 inch logs
• 1 1/2 lbs fennel, white part roughly chopped, reserve the green part for later
• 2 tablespoons flour
• 3 tablespoons olive oil
• 1 (20 ounce) can tomatoes
• 1 cup white grape juice (not red!)
• 1/2 teaspoon cayenne pepper (or more to taste)
• salt
• pepper

1. Dredge the lamb cubes in the flour, mixed with salt and pepper.
2. Brown the lamb well in a pan with 2 TB oil over medium high to high heat.
3. Remove the lamb, and add the carrots, onions, and garlic and saute until the onions are translucent.
4. If the tomatoes are whole in the can, cut them in half inside the can with a sharp knife.
5. Add the grape juice and the tomatoes and bring to a boil.
6. Add the lamb and the fennel whites and bring back to a boil, reduce heat, cover and simmer for about an hour, or until the lamb falls apart with a fork.
7. Garnish with the green fennel and serve with macaroni pasta.

lamb shoulder, onion, garlic, carrots, fennel, flour, olive oil, tomatoes, white grape juice, cayenne pepper, salt, pepper

Taken from www.food.com/recipe/lamb-with-fennel-sardinia-130765 (may not work)