Lamb In Wet

Stewed lamb is an easy to prepare second course whose secret lies in long cooking. Here are all the secrets to preparing it.

Among the second courses for the Easter menu, stewed lamb is the most popular, especially in central Italy. In general, recipes with lamb are a prerogative of the period but if you don't feel particularly good at cooking meat this preparation is certainly for you.

The long cooking of the stewed lamb allows all the flavors to penetrate the meat. The result is a dish that is not only tasty but also very tender. Accompany it with your favorite side dish, although in our opinion potatoes really can't be missing.

How to prepare the stewed lamb recipe

1. First prepare the sauce by chopping the celery, carrot and onion rather finely with a knife.
2. Transfer them to a pan together with the oil and a bunch of aromatic herbs prepared by tying the bay leaf, sage and rosemary with string. Perfume with cloves, juniper and a whole clove of garlic.
3. In the meantime , flour the lamb chops . Add them to the sauce, browning them on all sides, then add the red wine.
4. When you no longer smell the alcohol rising from the pan, start the actual cooking by adding the tomato paste and broth little by little.
5. The stewed lamb cooks for about an hour . Almost at the end, season with salt and pepper.
6. Before serving, remove the bunch of herbs, garlic and berries used for flavour.

Among the other recipes with lamb perfect for Easter are ribs : bring them to the table and you will make a great impression.

storage

The stewed lamb will keep in the refrigerator for 2 days. Reheat it on a low flame before bringing it to the table.