Total Time105mins
Rating0.0/ 5.0
Servings4people
Ingredients
4
Lamb shoulder800 g
Extra virgin olive oil2 tbsp
Large onion1
Garlic2 cloves
Fresh rosemary1 sprig
Dry white wine150 ml
Vegetable stock200 ml
Medium carrots2
Salt
Pepper
Instructions
1
Cut the lamb shoulder into pieces.
2
Heat the extra virgin olive oil in a large casserole and brown the lamb on all sides. Set the meat aside.
3
In the same casserole, add the sliced onion and chopped garlic. Sauté until soft.
4
Return the lamb to the casserole and add the sprig of rosemary.
5
Pour in the dry white wine and let it evaporate for a few minutes.
6
Add the vegetable stock and sliced carrots.
7
Cover and cook on low heat for about 90 minutes, until the meat is very tender.
8
Season with salt and pepper to taste.
9
Serve hot, accompanied by rustic bread.