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Lamb Braised in Milk with Fennel

Lamb Braised in Milk with Fennel Recipe

  • 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)
  • Salt
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