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The Boston Globe

Food & dining

Recipe for Mediterranean braised goat leg with fennel and white beans

Serves 6

Fennel and goat work wonderfully together in this flavorful dish made with goat leg. The goats on the dairy farm in Italy where I worked played in the wild fennel-filled fields of the Alte Langhe in Piedmont, and, I suspect, tasted of it. Serve with crusty bread to sop up the braising liquid.

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