Lamb Braised in Milk with Garlic and Fennel

1. 1

   Using a chef's knife, chop the garlic with the flat-leaf parsley and fennel seeds to form a coarse paste.

2. 2

   In a large enameled, cast-iron casserole, heat the olive oil.

3. 3

   Add the garlic paste and cook over moderate heat until fragrant, about 1 minute.

4. 4

   Raise the heat to moderately high and add half of the lamb pieces.

5. 5

   Cook, turning, until lightly browned all over.

6. 6

   Transfer the lamb to a bowl and season with salt and pepper.

7. 7

   Repeat the process with the remaining lamb.

8. 8

   Add 1/2 cup of the milk to the casserole and cook over high heat for 2 minutes, stirring to scrape up any browned bits.

9. 9

   Add the remaining 3 1/2 cups of milk, the heavy cream, rosemary and the seared lamb and its juices.

10. 10

    Bring to a simmer, then reduce the heat to low.

11. 11

    Cover and cook, stirring occasionally, until the lamb is tender, about 1 hour and 15 minutes.

12. 12

    Using a slotted spoon, transfer the lamb to a bowl; discard the rosemary.

13. 13

    Boil the milk mixture over high heat until reduced to 4 cups, about 10 minutes.

14. 14

    Working in batches, puree the hot milk mixture in a blender.

15. 15

    Return the sauce to the casserole, add the lamb and simmer over low heat until warmed through.

16. 16

    Season with salt and pepper and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.