👨‍🍳 Instructions

1. 1

   In a mortar and pestle, combine garlic, half of the parsley, fennel seeds, and a few black peppercorns to form a coarse paste.

   💡 Tip: This helps to release the aromatics.
2. 2

   Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the garlic-parsley-fennel paste and cook until fragrant, about 1 minute.

3. 3

   Increase heat to high and add the lamb chunks. Brown the meat on all sides. Remove the lamb from the pot and set aside. Season with salt and pepper.

4. 4

   Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the carrot and parsnip pieces and cook for another 5 minutes.

5. 5

   Pour in about half a cup of milk to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for 2 minutes.

6. 6

   Add the remaining milk, rosemary sprigs, bay leaves, seared lamb (and its juices), and potato pieces to the pot. Bring the mixture to a simmer.

   💡 Tip: Ensure all ingredients are submerged in the liquid.
7. 7

   Cover the pot, reduce heat to low, and simmer for about 1 hour and 30 minutes, or until the lamb is very tender.

8. 8

   Once the lamb is tender, remove the rosemary sprigs and bay leaves. Using a slotted spoon, transfer the lamb and vegetables to a serving bowl. Discard the rosemary and bay leaves.

   💡 Tip: You can also remove the meat and vegetables and keep them warm while you reduce the sauce.
9. 9

   Boil the remaining milk in the pot over high heat until it has reduced by half, creating a thicker sauce.

   💡 Tip: Watch carefully to prevent scorching.
10. 10

    Return the lamb and vegetables to the pot with the reduced sauce. Simmer gently for a few more minutes until everything is heated through. Season with salt and pepper to taste. Garnish with fresh parsley and serve hot.

    💡 Tip: Serve with crusty bread for soaking up the delicious sauce.