Sardinian Lamb Shoulder With Wild Fennel

Preparation:

Preparation: Blanch the fennel in a little salted boiling water. Drain them, cut them into pieces and keep them aside and keep the cooking water. Clean the shoulders of any fat and cut them into regular pieces. Chop the onion and put it in a saucepan, preferably an earthenware one, and let it brown in a little oil. Before it darkens, add a couple of spoonfuls of wine. When you see that the onion begins to lose consistency, add the pieces of lamb and turning them often, let them brown. When the meat is browned, add salt and pepper and sprinkle with the rest of the wine which you will leave to partially evaporate. Add the fennel and a ladle of their cooking water. Cover and simmer over low heat for about an hour, adding more water from the fennel if the sauce becomes too narrow. About ten minutes before finishing cooking, uncover, add salt and let the sauce thicken, so that the meat is slightly glazed. Serve it with its sauce.