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Fennel Confit
Adapted from Chef José 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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