Créé avec l’IA
Italian Lamb and Spinach Fricassée
70 min 508 kcal par portion Moyen
Ingrédients
4 Portions
- lamb shoulder600 g
- fresh spinach300 g
- extra virgin olive oil2 tbsp
- onion1 medium
- garlic cloves2 cloves
- dry white wine100 ml
- chicken broth200 ml
- dried oregano1 tsp
- fresh rosemary1 tsp
- grated Parmigiano Reggiano50 g
- saltto taste
- black pepperto taste
Instructions
- 1
Cut the lamb shoulder into bite-sized cubes and season with salt and black pepper.
- 2
Heat the extra virgin olive oil in a large heavy-bottomed pan over medium-high heat.
- 3
Add the lamb cubes and brown them on all sides for about 5-7 minutes. Remove the lamb and set aside.
- 4
In the same pan, add the chopped onion and sauté for 3-4 minutes until translucent.
- 5
Add the minced garlic and cook for another 1 minute until fragrant.
- 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
Add the chicken broth, dried oregano, and chopped fresh rosemary. Stir well and bring to a gentle simmer.
- 8
Cover the pan and cook on low heat for 45 minutes, or until the lamb is tender.
- 9
