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Lamb Braised With Fennel

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  Boneless leg lamb 3 Pound
  Salt 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  Olive oil 3 Tablespoon
  Onion 1 Large, thinly sliced
  Fennel bulb 1 , trimmed and coarsely chopped
  Chopped parsley 1⁄4 Cup (4 tbs)
  Milk 2 1⁄2 Cup (40 tbs)

1. Cut lamb into 6 equal pieces. Season with salt and pepper. In a large flameproof casserole, heat oil over medium heat. Add lamb and cook, turning several times, 5 to 7 minutes, or until browned on all sides. Remove lamb with a slotted spoon and set aside.
2. Add onion and fennel to casserole. Cook covered over medium-low heat, stirring occasionally, 3 to 5 minutes, or until softened.
3. Add parsley and milk. Return lamb to pan. Bring just to a simmer, reduce heat to very low, cover, and cook, turning several times, 35 to 40 minutes, or until lamb is tender. While lamb is cooking, stir bottom of pan well with wooden spoon occasionally to prevent milk from burning.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3408 Calories from Fat 1435

% Daily Value*

Total Fat 160 g246.6%

Saturated Fat 51.2 g255.9%

Trans Fat 0 g

Cholesterol 1222.2 mg407.4%

Sodium 3216.5 mg134%

Total Carbohydrates 77 g25.5%

Dietary Fiber 12.9 g51.6%

Sugars 43.1 g

Protein 409 g817.7%

Vitamin A 30.6% Vitamin C 101.9%

Calcium 83.7% Iron 18.1%

*Based on a 2000 Calorie diet

Lamb Braised With Fennel Recipe