Ingredients for 4 people:
1.5 kg of shoulder of lamb in pieces, 4 ripe tomatoes, ½ onion, 1 cloves of garlic, 1 cup of dry white wine, a pinch of thyme and a pinch of rosemary, water (or broth), extra virgin olive oil, salt, pepper and chili pepper.
How to Make Lamb casserole
Dip the tomatoes for 1 minute in boiling water.
Drain them, strip and cut the flesh into small cubes, eliminating the juice and seeds.
Wash the lamb and dry it.
Pour a little oil in a casserole and brown a small piece of chili pepper together with a chopped onion and garlic.
Add the pieces of lamb and let them brown.
Add the tomatoes, rosemary and thyme.
Mix everything together and sfumarlo with white wine.
Let it evaporate and bring the lamb to cooking, a covered pot and a low heat.
Add, if need be, some ladle of hot water (or broth).
It will take approximately 50-60 minutes.
Lamb casserole is a classic italian recipe.
The italian name of the Lamb casserole is Agnello in casseruola.
*We apologize for possible translation mistakes.*