Slow-Baked Lamb with Fennel Pecorino, and Potatoes

Name: Slow-Baked Lamb with Fennel Pecorino, and Potatoes
Yield: Serves 4 to 6
Cuisine: Italy
Ingredients: Salt and freshly ground pepper; Salt and freshly ground pepper; ¾ cup grated aged sheep's milk cheese, such as pecorino sardo, manchego, or pecorino toscano; ½ cup chopped flat-leaf parsley; 2½ pounds boiling potatoes, such as Red Bliss; 2 garlic cloves, sliced; 1 medium red onion, sliced; ⅓ cup extra virgin olive oil; ¾ cup grated aged sheep's milk cheese, such as pecorino sardo, manchego, or pecorino toscano; ¾ cup grated aged sheep's milk cheese, such as pecorino sardo, manchego, or pecorino toscano; 1 cup fresh bread crumbs; ¾ cup grated aged sheep's milk cheese, such as pecorino sardo, manchego, or pecorino toscano; 2 cups whole milk; 2 pounds lean boneless shoulder of lamb, cut into 1½-inch chunks; 2 pounds lean boneless shoulder of lamb, cut into 1½-inch chunks; 1 sprig of rosemary; 1 stalk of wild fennel, 6 inches long, or ½ teaspoon crushed fennel seed; 1 stalk of wild fennel, 6 inches long, or ½ teaspoon crushed fennel seed; 2 bay leaves

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

About

This one-pot recipe from the town of Montesacro in the southern Italian region of Apulia is baked in a wide, shallow terracotta dish called a tiella, which allows for continual slow evaporation while the meat cooks. Every Mediterranean country has a similar earthenware dish for slow-cooking: the French tian, the Moroccan tagine, the Corsican tianu, the Spanish cazuela, and the Balkan tava. Substitute any earthenware dish. I use a cazuela (see

Ingredients

Europe
Italy
Mediterranean

Ingredients

Method