Lamb at the Tuscany mode

Ingredients for 4 people:

1500 g lamb shoulder
1000 g white Spanish beans
1 onion
2 carrots
1 glass of Mengazzoli flavoured wine vinegar with terragon
25 cl di broth
1 shoot of rosemary
1 shoot of sage
1 bunch of parsley
1 pinch of capers
2 cloves of garlic
some butter
1/2 glass of extra-virgin olive
salt
pepper

Preparation:

Cut the lamb meat, move to a pan, cover with water and Mengazzoli flavoured vinegar with terragon and let marinate for a couple of hours.
Clean and wash the beans, put in a pan filled with slightly salted water and cook. Then rinse and dry the lamb and brown in a pan with extra-virgin olive oil and some butter, high flame, until well browned.

Add onion and carrots, previously cleaned and sliced, salt and some pepper. Let cook for 20 minutes on mild flame, adding some spoons of hot broth.

Finely chop sage, rosemary, garlic, capers and parsley, then add to the meat and finally add the rinsed beans. Wet with some broth and keep on cooking for 20 minutes. Finally move to a large dish and serve.

If willing it is possible to store (for 3 months maximum) in an aluminium pan, after cooling and then froze. Before serving, heat Bain Marie adding some warm broth.

Tag: aromatic scents meat sophisticated taste

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