Lamb Braised With Fennel
|Boneless leg lamb||3 Pound|
|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.