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Lamb in italian
6 servings
Fry the leg of a young lamb in oil for 35 minutes. Finely chop onions, carrots and celery. Finely chop the tomatoes. Cut the salami into thin slices. Heat the mixture of butter and vegetable oil in a saucepan, put the vegetables and fry until golden. Add mushrooms, salami, wine, tomato paste and vegetable broth and simmer for 10 minutes. Put the meat in the sauce, cover and put in the preheated oven for 3 hours. The finished meat should separate from the bone. Remove the lamb leg from the sauce and save under the lid in a warm place. Put the pasta in the sauce and simmer until tender. Cut the lamb into large chunks and serve with the pasta and sauce, sprinkling with grated cheese and parsley greens.
Fry the leg of a young lamb in oil for 35 minutes. Finely chop onions, carrots and celery. Finely chop the tomatoes. Cut the salami into thin slices. Heat the mixture of butter and vegetable oil in a saucepan, put the vegetables and fry until golden. Add mushrooms, salami, wine, tomato paste and vegetable broth and simmer for 10 minutes. Put the meat in the sauce, cover and put in the preheated oven for 3 hours. The finished meat should separate from the bone. Remove the lamb leg from the sauce and save under the lid in a warm place. Put the pasta in the sauce and simmer until tender. Cut the lamb into large chunks and serve with the pasta and sauce, sprinkling with grated cheese and parsley greens.
lamb legs - 1 pc., olive oil - 2 tbsp. spoons, onion - 275g, carrots - 175g, celery - 175g, tomatoes - 2 pcs., Salami - 150 g, butter - 75 g, fresh mushrooms - 125 g, red wine - 0.5 l, tomato paste - 400 g, vegetable broth - 600ml, pasta - 125g, hard cheese - 15g
