Agnello in umido (Lamb Braised in Tomato Sauce)
User Reviews
0.0
0 reviews
Unrated
-
Total Time
1 hr 30 mins
-
Course
Main Course
Agnello in umido (Lamb Braised in Tomato Sauce)
Report
Crafted with ease and taste in mind, this recipe is a great choice.
Share:
Ingredients
- 1.5 kilos 3 lbs lamb, preferably shoulder chops (see Notes)
- 500 g 1 lb canned tomatoes, roughly chopped
- white wine
- 2-3 cloves of garlic left whole
- A sprig of rosemary
- salt and pepper
- lard or olive oil
Add to Shopping List
Instructions
- In a braiser or sauté pan, brown the lamb all over in the olive oil, along with the garlic and rosemary, over lively heat. Season well with the salt and pepper, after the lamb has had a chance to brown. Remove the garlic and rosemary. (Or leave them in if you like, for a more 'rustic' dish.) Add a splash of white wine and let it evaporate, turning the lamb so it is nicely coated as the wine reduces.
- If using fresh tomatoes, it's best to skin them and remove the seeds. Slightly char the skins over an open flame as you would a pepper. The skin can then be easily slipped off. Cut the tomato in two and scoop out the seeds inside. Then roughly chop the flesh.
- Add the tomatoes to the pan, lower the heat and cover.
- Let the lamb braise for a good hour, or until the lamb is nice a tender and the tomatoes have melted and reduced into a thick, dark sauce.
- Serve immediately.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
