Lamb with Wild fennel

Wash the lamb leg, remove excess fat, and cut it into small, even pieces. Pat the meat dry before cooking, so the heat can brown it evenly instead of creating excessive moisture. shallow pan.

Finely slice the onion, obtaining thin, even strips. This size allows the onion to wilt and brown evenly during the cooking process. soffritto, without leaving any raw parts in the pan juices.

Heat the extra virgin olive oil in a shallow pan Wide and add the onion. Heat gently until golden and soft; the bottom should be fragrant and even, with no dark or burnt spots.

Add the lamb pieces to the soffritto and brown them for about 10 minutes, turning them constantly. Finish the process when the surface of the meat appears evenly colored: the browning should develop color without burning the onion.

Pour the dry white wine over the browned meat and let it evaporate. Keep the shallow pan on the heat until the alcoholic smell diminishes and the liquid reduces, leaving the base once again concentrated and fragrant.

Trim and clean The wild fennel, wash it thoroughly and boil it in water. Once cooked, keep some of the cooking water: it will help keep the lamb moist and enhance the aroma of the wild fennel.

Add the wild fennel Add the boiled chicken, a little of its cooking water, and salt. Stir to distribute the flavors and make sure there's a moderate amount of liquid on the bottom, enough to support the cooking without completely covering the meat.

Cover the shallow pan and cook for about 40 minutes. Keep cooking evenly and check that the bottom remains moist; the lamb is ready when the meat is tender and the liquid has transformed into a fragrant, not watery, bottom.

Take away the shallow pan from the fire and immediately bring the lamb to the table wild fennelServe it very hot, distributing the meat with its pan juices and the wild fennel evenly.