Italian Lamb and Spinach Fricassée

Instructions

1. 1

   Cut the lamb shoulder into bite-sized cubes and season with salt and black pepper.

2. 2

   Heat the extra virgin olive oil in a large heavy-bottomed pan over medium-high heat.

3. 3

   Add the lamb cubes and brown them on all sides for about 5-7 minutes. Remove the lamb and set aside.

4. 4

   In the same pan, add the chopped onion and sauté for 3-4 minutes until translucent.

5. 5

   Add the minced garlic and cook for another 1 minute until fragrant.

6. 6

   Return the browned lamb to the pan. Pour in the dry white wine and let it simmer for 2-3 minutes, scraping up any browned bits from the bottom.

7. 7

   Add the chicken broth, dried oregano, and chopped fresh rosemary. Stir well and bring to a gentle simmer.

8. 8

   Cover the pan and cook on low heat for 45 minutes, or until the lamb is tender.

9. 9

   Add the fresh spinach to the pan and stir until wilted, about 2-3 minutes.

10. 10

    Adjust seasoning with salt and black pepper to taste.

11. 11

    Remove from heat and sprinkle the grated Parmigiano Reggiano over the fricassée.

12. 12

    Serve hot, garnished with extra rosemary or Parmigiano if desired.