adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Lamb Braised in Milk with Fennel
0 Likes
Prep Time:
10 minutes
Cook Time:
135 minutes
Total Time:
145 minutes
Luscious lamb chunks seared and cooked in creamy milk and fennel sauce, inspired by Italian milk-braised pork.
Ingredients:
  • 1/4 cup extra virgin olive oil
  • 2 1/2 pounds boneless lamb shoulder, trimmed and cut into 2-inch pieces
  • Salt and pepper
  • 1 fennel bulb, diced
  • 2 cloves garlic, minced
  • 1/2 cup parsley, finely chopped
  • 1 teaspoon fennel seeds, crushed (use mortar and pestle, or chop finely with a chef's knife)
  • 2 cups milk
  • 1/2 cup heavy cream
  • 1 sprig rosemary
  • 2 cups farro (can substitute brown rice)
  • Salt
Instructions:
  • In a large Dutch oven, heat 2 Tbsp of olive oil over medium-high heat. Pat dry the lamb pieces, season with salt and pepper, then sear in batches without stirring until all sides are nicely browned. Place the browned lamb pieces aside.
  • Heat 2 tablespoons of olive oil in a pan over medium heat. Sauté diced fennel until softened, then add garlic and crushed fennel seeds, scraping up any browned bits.
  • Add the meat back to the pan and pour in the milk and cream. Simmer gently with a sprig of rosemary until the meat is tender, about 1 1/2 to 2 hours. Cover and cook on low heat.
  • Prepare the farro: While the lamb is cooking, rinse the farro until the water runs clear. Place the farro in a large saucepan, cover with 2 inches of water, add a tablespoon of salt, and bring to a boil. Simmer on low with a partial cover for 45 minutes until tender. Drain off any excess water and set aside to keep warm. Time it accordingly.
  • Remove the tender lamb pieces from the pot and set aside. Remove the rosemary. Boil the milk cream sauce over high heat until it reduces to about 2 cups.
  • Puree sauce in batches in a blender or with an immersion blender until smooth. Return sauce and lamb to the pot and heat until warm. Season with salt and pepper, stir in fresh chopped parsley, and serve over warm farro.

Similar Recipes