Lamb Ragout

Last Updated on September 26, 2024

Spezzatino di agnello is the original name of this dish. It is lamb cubes sautéed in onions, covered with red wine and later water, served with separately sautéed onions and beans.

Ingredients:

600 g of leg of lamb 2 dl of sweet red wine 3 pcs garlic cloves 1 pcs carrots

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1/2 pcs celery pepper oil salt Other: 200 g of green beans (can be frozen) 100 g butter 8 pcs small green onions with their foliage (spring onions) or small leeks salt

Procedure:

1. Brown the diced onion in oil
2. Add the grated garlic, meat cut into cubes of about 3×3 cm, fry everything together, once the meat is slightly pulled, pour red wine over it
3. When all the wine is boiled, pour 0.5 l of water over the dish and simmer until tender
4. Finally, add the sliced or diced carrots and celery, and let the Vegetable Recipes cook for another 5 minutes
5. Season the ragu with salt and pepper, or thicken it with a little butter roux
6.

Prepare the onions and beans:
1. Add salt to the softened Vegetable Recipes and serve warm as a side dish.