Italian Earthquake Relief

Fabio Viviani cooks Italian cuisine.

Day 15: Stracotto Di Agmello – Agnello Lamb and Potatoes
This is an old, and very simple recipe from the Abruzzo, and also quite delicate; fennel adds a delightful hint of anise freshness to the dish, while the olives also contribute. To serve 6:

Ingredients:
2 1/2 pounds (1.2 k) boned lamb, cut into pieces (1x1 cubes)
2/5 cup (100 ml) olive oil
1 pound (450 g) potatoes, peeled and cubed
1/2 pound (225 g) bulb fennel, washed and cubed
A bay leaf
2 cloves, crushed
1/2 pound (225 g) pitted green olives
Salt and pepper to taste
Garlic
Anise

Preparation:
Heat the olive oil in a broad pot (terracotta if you have it), add the lamb, season with salt and pepper, and cook for 10-15 minutes, stirring the pieces about to brown them on all sides. Add the diced potatoes and fennel and the olives, together with the bay leaf and the cloves, and mix well, cover, and simmer until the meat and the potatoes are tender. Deglaze the pot with white wine if needed. This keeps the meat and fennel from sticking and burning.