Agnello Alla Paesana Recipe
Ingredients
2 lb (1 kg) lean stewing lamb, cubed
1/4 cup (62.5 ml) olive oil
1 clove garlic, chopped
4 anchovy fillets, chopped
1 onion, chopped
1 stalk celery, sliced
1/4 teaspoon rosemary
1 cup (250 ml) white wine
salt and pepper
Directions
Brown the lamb in the olive oil on all sides.
Remove from saucepan and keep warm.
Saute the garlic in the same oil.
(Add more, if necessary).
Add anchovies and mash to a paste.
Add onion and celery and cook for five minutes.
Return the lamb to the saucepan; add rosemary, wine and salt and pepper to taste.
Cover and cook over a medium heat for about 45 minutes or until lamb is tender.
Add a little water if stew is too dry.
Remove from saucepan and keep warm.
Saute the garlic in the same oil.
(Add more, if necessary).
Add anchovies and mash to a paste.
Add onion and celery and cook for five minutes.
Return the lamb to the saucepan; add rosemary, wine and salt and pepper to taste.
Cover and cook over a medium heat for about 45 minutes or until lamb is tender.
Add a little water if stew is too dry.
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