Lamb braised in milk with garlic & fennel - Ben's Farm Shop
This recipe is rather rich and luxurious, hailing as it does from New York's Italian super chef, Mario Batali, and adjusted to use shoulder steaks. The Florentine fennel is a BFS addition. For some...
Ingredients
- 3 garlic cloves, crushed to a paste
- 2 tbsp chopped flat leaf parsley
- 1 tsp (heaped) fennel seeds
- 2 tbsp olive oil
- 4 lamb shoulder steaks
- 2 large fennel bulbs—each cut into six wedges
- 600 ml milk
- 150 ml double cream or crème fraîche
- 2 rosemary sprigs
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