Ingredients:
- 2 cups fresh peas, blanched; or frozen and
thawed
- 3 pounds boneless lamb shoulder, trimmed of
fat and cut into 2-1/2 inch pieces
- 1 cup all purpose flour
- 1/3 to 1/2 cup extra virgin olive oil
- Salt and freshly ground black pepper to
taste
- 1 cup diced yellow onion
- 2 garlic cloves, finely minced
- 1/4 cup pound thickly sliced pancetta,
diced
- 1/3 cup good quality red wine vinegar
- 1-1/2 cups dry white wine
- 1-1/2 cups meat broth
- 1 tablespoon finely chopped flat leaf
parsley
Instructions:
Prepare peas and set aside.
Place the lamb in a large strainer and put the
strainer over a large bowl. Sprinkle the meat
liberally with the flour then shake off the excess.
Heat the oil in a large heavy casserole over
medium-high heat. When the oil is nice and hot, add
the lamb in batches, and brown on all sides, 6 to 7
minutes. Season lamb with salt and pepper. And with
slotted spoon, transfer it to a bowl.
Discard some of the fat in the pan if needed,
than add the onion, garlic and pancetta. Cook over
medium heat, stirring with a wooden spoon until
onion is lightly golden -- 4 to 5 minutes.
Return the lamb to the pan and add the vinegar.
Stir until the vinegar is almost all reduced, about
1 minute. Add the wine and the broth. Season
lightly with salt and several grinds of pepper.
Bring the liquid to a boil, than reduce the heat to
low and cover the skillet, leaving the lid slightly
askew. Simmer, until the lamb is tender and the
sauce has a medium-thick consistency, 1 to 1-1/2
hours. Add the peas and simmer 2 to 3 minutes
longer. Stir in the parsley, taste, and adjust the
seasoning and serve hot.
Recipe serves four to six.
Adapted from a recipe by Biba Caggiano - Biba
Restaurant, Sacramento, shown on KCRA-TV)
Bon Apetit 3/99
Any Questions? Contact:
joyce@foothillwine.com |
