You should be able to find boxed farro at Whole Foods or in some natural food stores. If you cannot find farro, you can substitute brown rice, for a similar nutty flavor. Although many farro cooking instructions call for soaking the grain overnight, I have not found it necessary so far.
If you use brown rice instead of farro, follow the directions on the package for making the rice (not the farro directions listed here). This dish can also be served with plain white rice, barley, or mashed potatoes.
- 1/4 cup extra virgin olive oil
- 2 1/2 pounds boneless lamb shoulder, trimmed and cut into 2-inch pieces
- Salt and pepper
- 1 fennel bulb, diced
- 2 garlic cloves, minced
- 1/2 cup finely chopped parsley
- 1 teaspoon fennel seeds, crushed (use mortar and pestle, or chop finely with a chef's knife)
- 2 cups milk
- 1/2 cup heavy cream
- 1 sprig rosemary
- 2 cups farro (can substitute brown rice)
1 Brown the lamb pieces on all sides: In a large (5 to 6 quart) thick-bottomed Dutch oven, heat 2 Tbsp of olive oil on medium high. Pat dry the lamb pieces. Season well with salt and pepper. Working in batches, place lamb pieces in the pan (do not crowd). Do not stir. Turn only once a side has browned. Brown all sides. Remove from pan and set aside.
2 Sauté fennel, add garlic, fennel seeds: Reduce heat in pan to medium. Add remaining 2 Tbsp olive oil. Add the diced fennel and cook a few minutes until softened, scraping up any browned bits from the pan. Add the garlic and crushed fennel seeds.
3 Return meat to pan, add milk, cream, rosemary, cook until tender: Add the meat back into the pot. Add the milk and cream. Bring to a simmer. Reduce heat to low, add the sprig of rosemary, cover. Cook for 1 1/2 to 2 hours until meat is tender.
4 Cook the farro: While the lamb is cooking, prepare the farro (or brown rice). The farro will take about 45 minutes to cook, after which it can be kept warm, so time accordingly.
Rinse farro through a sieve until the water runs clear. Add it to a large, thick-bottomed saucepan. Cover with about two inches of water and add about a tablespoon of salt. Bring to a boil. Reduce the heat to a low simmer, partially cover and let cook for 45 minutes or until tender.
Drain of excess water and set aside until you are ready to use it.
5 Remove lamb from pot, reduce sauce: Once the lamb is tender, remove the pieces from the pot and set aside. Discard the rosemary. Bring the milk cream sauce to a boil over high heat and reduce to about 2 cups.
6 Purée sauce, toss with lamb: Working in batches, purée in a blender (or with an immersion blender) until smooth. (When puréeing hot liquids in a blender it's best to work with relatively small amounts, filling just maybe a quarter of the blender. Otherwise the pressure can blow the top off the blender and make a hot mess.)
Return the sauce and the lamb to the pot and if needed heat until warm through. Season to taste with salt and pepper.
Before serving, stir in the fresh chopped parsley.
Serve the braised lamb over warm farro.