I have 12 nice size florence fennel and this is what I do with it:
LAMB with fennel:
5 lb lamb, 1 onion, 1 green pepper, 2 florence fennel,
3 tbs olive oil, 3/4 pint chicken stock, salt, pepper,
seasoned flour and saffran
Cut lamb in chunks and coat in seas. flour
Slice pepper and fennel.
Brown lamb in oil and turn down haet.
Add pepper and salt and fennel.
Cook gentley until veg soften.
Add saffran, salt and pepper.
Cover and simmer for 1 hour and 15 min. until meat is tender.
Serve with rice.
