Tuscan lamb

Tuscan lamb
Tuscan lamb 5 1 Stefano Moraschini


Cut the lamb into small pieces, place in a bowl, cover it with water and vinegar and let it soak for two hours.

Meanwhile shelled and washed the beans, put them in a pot filled with lightly salted water and cook until al dente.

Spent the time indicated, drain and dry the Lamb pieces and fry them in a pan with oil and a knob of butter, over high heat, until they are nicely browned.

Add the onion and carrots, Peel and cut into slices, salt and a pepper and minced Cook for 20 minutes at moderate heat, adding the occasional spoonful of hot broth.

Finely chop the Sage, Rosemary, garlic, capers and parsley, sprinkle the mixture obtained over the meat, then add the drained beans, wet with a little broth and continue cooking for another 20 minutes.

At the end, transferred in a serving dish and serve.

If you want, you can keep this preparation: put in an aluminium container, let cool, then close and frozen, keeping no more than 3 months.

At the time of use, heat all in a water bath by adding a little hot broth.

Tuscan lamb

Calories calculation

Calories amount per person:


Ingredients and dosing for 4 persons


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