Agnello con Finocchietto
Agnello con finocchietto, known in Sardinian as anzone chin fenugru, is a rustic inland stew of tender lamb braised gently with fragrant wild fennel fronds, garlic, and dry white wine.
- Prep
- 15 min
- Cook
- 60 min
- Total
- 75 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 540 kcal
Equipment
- •Heavy-bottomed casserole or terracotta pot
- •Chef's knife
- •Chopping board
- •Wooden spoon
- •Tongs
Nutrition
Per serving, approximate
- Calories
- 540 kcal
- fat
- 36 g
- carbs
- 4 g
- fibre
- 2 g
- protein
- 48 g
- calories
- 540 kcal
Instructions
- 1
Blanch the wild fennel in boiling water for two minutes to soften, then drain and set aside.
- 2
Heat the extra virgin olive oil in a heavy-bottomed casserole over medium heat.
- 3
Add the chopped onion and crushed garlic, cooking gently until the onion collapses and turns translucent.
- 4
Add the lamb pieces in a single layer and brown them lightly on all sides.
- 5
Pour in the dry white wine and let it bubble vigorously until the raw alcohol smell dissipates.
- 6
Stir in the tomato purée, blanched wild fennel, sea salt, and black pepper.
- 7
Pour in the warm water until the meat is partially submerged.
- 8
Lower the heat, cover with a tight-fitting lid, and simmer gently for 45 minutes.
- 9
Uncover and cook for a final ten minutes until the sauce reduces and the lamb is meltingly tender.
Chef's tips
Blanching the wild fennel removes any bitter edge while keeping its sweet, herbal aroma intact. Do not over-brown the lamb at high heat, as Barbagia shepherd stews favour gentle browning to preserve a soft, succulent texture.
Ingredient substitutions
- wild fennel fronds → cultivated fennel fronds mixed with half a teaspoon of crushed fennel seeds
- dry white wine → the same volume of light vegetable broth with a teaspoon of white wine vinegar
Storage
Store in an airtight container in the refrigerator for up to three days.
Reheating
Reheat gently in a covered saucepan over low heat, adding a splash of water if the sauce has thickened.
Common mistakes to avoid
- •Boiling the stew too vigorously, which toughens the lamb fibres.
- •Using tough, woody wild fennel stems rather than tender young fronds.
Serving suggestions
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