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1
In a small saucepan, warm 1/3 cup of the olive oil and soften the garlic in it for 2 minutes, without coloring it.
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2
Add the fennel seeds and permit them to perfume the oil for 1 minute.
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3
Place the prepared lamb in a large bowl, pour the warm oil over it and rub it well into the flesh of the lamb.
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4
Cover the bowl with plastic wrap and let the lamb rest for 1 hour or up to 4 hours, in a cool place but not in the refrigerator.
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5
In a large saute pan, heat the remaining olive oil and in it brown on all sides the chunks of marinated lamb.
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6
Cook at one time only those pieces that will fit in the pan without touching.
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7
Salt and generously pepper the meat.
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8
As the lamb is browned, remove it to a holding plate.
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9
Add the tomatoes and wine to the still-warm saute pan, scraping, stirring at the residue and permitting the liquids to reduce for 5 minutes.
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10
In a small pan, toast the saffron threads lightly over a low flame for 1 minute.
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11
Dissolve them in the warmed white wine.
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12
Add the saffroned wine and reduce for another 30 seconds.
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13
Lower the flame, return the lamb to the saute pan, and bring it to a gentle simmer.
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14
Cover with a skewed lid and braise the lamb for 1 hour or until the meat is soft.
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15
Permit 1 hours rest before serving the lamb in shallow bowls with oven-toasted bread, or presenting it as a sauce for polenta (page 43).
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16
Or use some of its juices as a sauce for pasta before serving the lamb itself as a second course.
