Add a small amount of olive oil to a pan, just enough to coat it . Season your lamb with salt and pepper and brown on both sides.
Remove your lamb from the pan and set aside. Add garlic, onions (or leek because I’m out of onions) and sauté until soft.
Add diced carrots, celery, and peppers and sauté. Deglaze pan with a half-cup of wine (whatever’s open) then add tinned tomatoes.
Add a cup of water (or stock), stir, and return the lamb to the pan with its juices. Add cloves, cinnamon, bay leaves, salt, pepper and a splash of soy sauce. Cover and place in a slow oven for about 45 mins or until lamb is tender.
When the meat is tender, add risoni, make sure there is anouilh liquid in the pan, stir, and return to oven until the pasta is cooked through.
Garnish with fresh lemon juice (to cut the richness), pepper, and fresh parsley.
Head back for seconds. It’s a cold night and this is@just the thing to@stick to your ribs.
*enough liquid
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