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Fennel Confit

Adapted from Chef JosÚ de Meirelles

This dish is a perfect accompaniment to the lamb shanks.

Yield: 8 servings as a side dish

  • 3 bulbs fennel
  • 1 cup olive oil
  • 1/2 bunch Italian parsley, finely chopped
  • Salt and pepper to taste

Cut fennel horizontally into 8 wedges. Place wedges, olive oil, salt and pepper in an ovenproof dish and toss well to coat the fennel. In a 300░F oven, cook fennel slowly for about 2 hours.

Sprinkle with parsley and serve hot.





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