Lamb Braised in Milk with Fennel

Name: Lamb Braised in Milk with Fennel
Prep time: 2 h 25 min
Cook time: 2 h 25 min
Total time: 2 h 25 min
Yield: 5
Cuisine: Global
Ingredients: 59 milliliters extra virgin olive oil; 1 kilograms boneless lamb shoulder, trimmed and cut into 2-inch pieces; 1 serving Salt and pepper; 1 fennel bulb, diced; 2 garlic cloves, minced; 118 milliliters finely chopped parsley; 1 teaspoon fennel seeds, crushed (use mortar and pestle, or chop finely with a chefs knife); 473 milliliters milk; 118 milliliters heavy cream; 1 sprig rosemary; 473 milliliters farro (can substitute brown rice); 1 serving Salt

You can never have too many main course recipes, so give Lamb Braised in Milk with Fennel a try. One serving contains 727 calories, 41g of protein, and 31g of fat. This recipe serves 5. From preparation to the plate, this recipe takes roughly 2 hours and 25 minutes. Head to the store and pick up fennel bulb, farro, heavy cream, and a few other things to make it today. Users who liked this recipe also liked Milk-braised Loin Of Pork With Fennel & Cabbage, Braised Lamb Shanks with Fennel, and Braised Lamb Shoulder With Potatoes And Fennel.

Instructions

Brown the lamb pieces on all sides: In a large (5 to 6 quart) thick-bottomed Dutch oven, heat 2 Tbsp of olive oil on medium high. Pat dry the lamb pieces. Season well with salt and pepper. Working in batches, place lamb pieces in the pan (do not crowd). Do not stir. Turn only once a side has browned. Brown all sides.

Ingredients you will need

Salt And Pepper

Olive Oil

Lamb

Equipment you will use

Dutch Oven

Frying Pan

Remove from pan and set aside.

Equipment you will use

Frying Pan

Sauté fennel, add garlic, fennel seeds: Reduce heat in pan to medium.

Ingredients you will need

Fennel Seeds

Fennel

Garlic

Equipment you will use

Frying Pan

Add remaining 2 Tbsp olive oil.

Ingredients you will need

Olive Oil

Add the diced fennel and cook a few minutes until softened, scraping up any browned bits from the pan.

Ingredients you will need

Fennel

Equipment you will use

Frying Pan

Add the garlic and crushed fennel seeds.

Ingredients you will need

Fennel Seeds

Garlic

Return meat to pan, add milk, cream, rosemary, cook until tender:

Ingredients you will need

Rosemary

Cream

Meat

Milk

Equipment you will use

Frying Pan

Add the meat back into the pot.

Ingredients you will need

Meat

Equipment you will use

Pot

Add the milk and cream. Bring to a simmer. Reduce heat to low, add the sprig of rosemary, cover. Cook for 1 1/2 to 2 hours until meat is tender.

Ingredients you will need

Rosemary

Cream

Meat

Milk

Cook the farro: While the lamb is cooking, prepare the farro (or brown rice). The farro will take about 45 minutes to cook, after which it can be kept warm, so time accordingly.

Ingredients you will need

Brown Rice

Farro

Lamb

Rinse farro through a sieve until the water runs clear.

Ingredients you will need

Farro

Water

Equipment you will use

Sieve

Add it to a large, thick-bottomed saucepan. Cover with about two inches of water and add about a tablespoon of salt. Bring to a boil. Reduce the heat to a low simmer, partially cover and let cook for 45 minutes or until tender.

Ingredients you will need

Water

Salt

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Sauce Pan

Drain of excess water and set aside until you are ready to use it.

Ingredients you will need

Water

Remove lamb from pot, reduce sauce: Once the lamb is tender, remove the pieces from the pot and set aside. Discard the rosemary. Bring the milk cream sauce to a boil over high heat and reduce to about 2 cups.

Ingredients you will need

Sauce

Rosemary

Lamb

Milk

Equipment you will use

Pot

Purée sauce, toss with lamb: Working in batches, purée in a blender (or with an immersion blender) until smooth. (When puréeing hot liquids in a blender it's best to work with relatively small amounts, filling just maybe a quarter of the blender. Otherwise the pressure can blow the top off the blender and make a hot mess.)

Ingredients you will need

Sauce

Lamb

Equipment you will use

Immersion Blender