Lamb Braised in Milk with Fennel
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
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