Sardinia


Pane Carasau Sardinian Gnocchi Lamb Stew
Mustazzolus
 
LAMB STEW - PECCORA IN CAPPOTTO

Since ancient times the Sardinian lamb has been raised in the open air, between land, sun and wind and the flavor of their meat is a reflection of the island itself, intense and wild.


INGREDIENTS:

Serves: 4

3 tablespoons olive oil, divided

2 pounds lamb (shoulder or leg), cut in 1inch cubes

1 large onion, chopped

3 cloves garlic, chopped

3 pieces celery, cut in ½ inch slices

1 can (14 ounces) beef broth

1 cup water

1 teaspoon salt

½ teaspoon freshly ground black pepper

1 teaspoon fresh thyme

1 teaspoon fresh rosemary, finely chopped

2 tablespoons tomato paste

3 medium potatoes, peeled and cut into 1/8’s

 


DEVARATION:

Heat 2 tablespoons of the oil in a medium size saucepot or sauté pan. Add the meat and brown well. Remove the meat from the pan and add the remaining oil to the pan. Add the onion and garlic and sauté until the onions start to brown, about 2 minutes. Return the meat to the pan. Add all the remaining ingredients except the potatoes and simmer covered, over medium low heat, until tender, about1 ½ hours. Add the potatoes and stir well. Cover and continue to cook for 20 minutes or until the meat and potatoes are tender.

 

Variations

Stewing lamb with bones, which is a less expensive cut of meat can be substituted in this recipe.  If you are using this cut of meat test the meat at the end of the 1 ½ hours, if it is not tender enough cook an additional half hour before adding the potatoes.

 

 
Venice : A culinary tradition shaped by water, history and travel
Rome : A gastronomic culture which matches the magnificence of the city
Milan : Subtle flavors combining
tradition and modernity
 
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