Spezzatino D#agnello – Italienisches Lammragout

Rating: 2.57 / 5.00 (7 Votes)

Total time: 45 min

Servings: 4.0 (Portionen)



Cut lamb into 2-3 cm cubes. Cut the bacon into narrow strips. Remove the peel from the onion and garlic cloves and chop finely. Heat the oil in a casserole. Add the bacon first, then the onions and garlic and stir-fry.

Add the lamb cubes in portions and fry heartily on all sides. Salt, season with pepper and add a little bit of color. Extinguish with the beef broth, mix well and gently steam with the lid closed for about 1 hour.

After about 30 minutes of cooking, add the red wine, the finely chopped rosemary, the paradeis pulp and finish steaming. In the last few minutes, remove the lid from the saucepan so that the sauce can simmer down to a creamy consistency. Season again with salt and freshly ground pepper. Tip As a side dish, boiled potatoes or polenta fit as porridge or cut into slices and briefly fried in a frying pan. Note This dish is also very tasty with beef soup meat.

Our tip: Use bacon with a fine, smoky note!

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