Sardinian lamb shoulder with Wild Fennel
Instructions
Blanched fennel in boiling salted water.
Drain, cut them into pieces and keep them aside and keep the cooking water.
Clean every fat shoulders seem to cut into regular pieces.
Chop the onion and put it in a casserole, preferably earthenware, and Brown in a little oil.
Before darken add a couple of tablespoons of wine.
When you see that the onion starts to lose consistency, add the Lamb pieces and turning them often, let them Brown.
When the meat will be colourful, add salt, pepatela and washed with the rest of the wine that will partly evaporate.
Add the fennel and a ladle of cooking water.
Cover and let simmer over low heat for about an hour, adding, if the sauce is too narrow, still water of fennel.
About ten minutes before the end of cooking, discover, correct it with salt and leave to thicken the sauce, so that the meat is lightly frosted.
Serve with the sauce.
Ingredients and dosing for 4 persons
- 3 suckling lamb shoulder
- 1 bunch of wild finocchietti
- 80 g of onion
- 1 glass dry white wine
- Olive oil
- Some leaves of myrtle
- Salt
- Pepper