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Lamb Braised in Milk with Fennel
- 1/4 cup olive oil
- 2 1/2 pounds boneless lamb shoulder, trimmed and cut into 2-inch pieces
- Salt and pepper
- 1 fennel bulb, diced
- 2 garlic cloves, minced
- 1/2 cup finely chopped parsley
- 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)
Directions:View on Simply Recipes
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