shoulder of lamb with wild fennel Sarda (4 PEOPLE)
3 shoulder of lamb - 1 Bunch Wild Fennel - 80 Gr Onion - 1 cup dry white wine - Olive Oil - Some Myrtle Leaves - Salt - Pepper
Blanch the fennel in a little boiling salted water. Drain, cut into pieces and leave them and keep them cooking water. Clean the shoulders of each fat seems to cut into regular pieces. Chop the onion and put in a casserole, preferably crock, and let it brown a bit 'of oil. Before darken add a few tablespoons of wine. When you see the onion begins to lose consistency, add the lamb pieces and turning them often, let them brown. When the meat is colored, add salt, pepper and pour the remaining wine that will leave partially evaporate. Add the fennel and a ladle of cooking water. Cover and let simmer on low heat for about an hour, adding, if the sauce were too narrow, still water of fennel. About ten minutes before you finish cooking, discover, correct the salt and leave to thicken the sauce, so that the meat is slightly frosted. Serve with its juices .
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