Instructions

• Trim the fennel and roughly chop 1 T of the fronds. Halve each bulb through the core, then cut lengthwise into 1/2″-thick slices.
• Place a large skillet over medium-high heat, and add just enough oil to coat the pan. When hot, cook half the fennel, without moving, until browned, about 3 mins. Flip and cook 1 min more. Transfer to a bowl and season with s&p. Repeat with remaining fennel, adding more oil to the pan if needed.
• Return the skillet to medium-high heat. Add the fennel, broth, lemon rind and juice and bring to a boil. Simmer, covered, until tender, about 10 mins. Using a slotted spoon, transfer fennel to a bowl. Raise the heat to high and reduce the sauce until syrupy, 3-5 mins.
• Fold the sauce and reserved fronds into the fennel and top with shaved Parm. Serve warm or at room temp.