Tuscan lamb is a tasty and traditional dish, perfect for a special dinner or a family Sunday. The use of lamb shoulder and Spanish white beans makes it a rich and substantial dish, ideal for the colder months. The acidity of the white wine vinegar, the aroma of the herbs and the intense flavor of the capers complete this delicious Tuscan dish.
Cut the lamb into pieces, place them in a bowl, cover with water and vinegar and let soak for two hours
Meanwhile shell and wash the beans, put them in a pot full of lightly salted water and cook them al dente
After the indicated time, drain and pat dry the lamb pieces and brown them in a pan with the oil and a knob of butter over high heat until well golden
Add the cleaned and sliced onion and carrots, season with the necessary salt and a grind of pepper and cook for 20 minutes over moderate heat, adding a few tablespoons of hot broth from time to time
Finely chop the sage, rosemary, garlic, capers and parsley, sprinkle the mixture over the meat then add the drained beans
Frying Pan
Casserole
Knife
Store in the refrigerator in an airtight container for up to 3 days.
Typical dish of Tuscan cuisine.
Italia, Toscana
| Energy (kcal) | 178.18 |
| Carbohydrates (g) | 6.49 |
| of which Sugars (g) | 0.97 |
| Fat (g) | 11.22 |
| of which Saturates (g) | 5.45 |
| Protein (g) | 10.39 |
| Fiber (g) | 3.45 |
| Sale (g) | 0.1 |
