Lambkin with fennel
Lambkin with fennel
Directions
- Use a large saucepan and heat the oil to saute the lambkin servings until golden.
- Remove meat from saucepan and place into a platter.
- Saute the slices of onions until golden.
- Place the meat back into the saucepan and add the wine.
- When most of the wine has evaporated add tomatoes, salt, pepper, one glass of water and when the meat starts to boil simmer for half an hour.
- Then add fennel, which you have previously cut in thick pieces, and simmer for half an hour more.
- Finally add dill and parsley and simmer for 5 more minutes.
- Check that meat is tender. If not simmer for more hour. Serve warm with fried potatoes on the side.
Ingredients
- 1,5 kg lambkin, cut in servings
- 1 coffee cup olive oil
- 10 spring onions, finely cut
- 2 peeled tomatoes, cut in wedges
- 2 spoons of finely cut dill
- 2 spoons of finely cut parsley
- 1/4 kg fennel
- 1 wine glass of white wine
- Salt
- Pepper
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