Nuorese lamb with wild fennel

Preparation:

Preparation: Scald the fennel in a little salted boiling water; drain them, cut them into pieces and keep them aside, keeping their cooking liquid separately. Remove any scraps and skins from the lamb shoulders, cut them into regular pieces. Chop the onion, put it in a saucepan, fry it in oil, then add the pieces of lamb and, turning them often, brown them. As soon as the meat is browned, salt it, pepper it, sprinkle it with the wine which you will leave to partially evaporate, then add the fennel and a ladle of their cooking water. Cover and simmer over low heat for about 1 hour, possibly adding more water from the fennel if the sauce becomes too narrow. About 10 minutes before finishing cooking, uncover the lid, add salt and let the sauce thicken, so that the meat is slightly glazed. Serve it with all its tasty sauce.