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Main courses

Easter Lamb - Agnello alla Cacciatora Recipe


1kg lamb square shoulder
400 g canned tomatoes or ripe fresh ones
100 g dried black tuscan olives
1 onion white
2 cloves garlic
1 Rosemary sprig
White dry wine
Salt & pepper


Debone shoulder, chop into small pieces approximately 2 cm 2 cm In a large pot saute the onion using 6 tbs of evoo, the garlic and the rosemary that you have previously chopped up. When they turn soft add the pieces of lamb. Turn heat higher until they turn golden add a glass of white wine. When the wine evaporates add your tomatoes and cook for one hour adding salt and pepper. After 40 minutes add the olives. Serve over large slices of tuscan roast bread. ......preparing the Tuscan Easter Menu - use Zeri's famous lamb