Lamb Braised In Milk With Fennel

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1/4 cup olive oil

2 1/2 pounds boneless lamb shoulder, trimmed and cut into 2-inch pieces

Salt and pepper

1 fennel bulb, diced

2 garlic cloves, minced

1/2 cup finely chopped parsley

1 teaspoon fennel seeds, crushed (use mortar and pestle, or chop finely with a chef

2 cups milk

1/2 cup heavy cream

1 sprig rosemary

2 cups farro (can substitute brown rice)


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