- 1 lamb shoulder, cut into 1" cubes
- 2" sprig rosemary, finely minced
- 2 onions, medium dice
- 1 cup white wine
- 1 1/2 cups lamb or chicken stock
- 2 Tbsp butter
- 2 Tbsp chopped parsley
- 1/4 cup grated Pecorino Romano
- salt and pepper to taste
- olive oil
Preheat oven to 325 degrees. Season the lamb with salt and pepper, heat a dutch oven and add about one tablespoon olive oil. Brown the lamb cubes on all sides.
Take the pan off the heat and remove the lamb.
Heat a little extra olive oil in pan, if needed, and add onion and rosemary. Return pan to medium heat, cook until onions are tender and browned. Remove onions and rosemary and deglaze pan with white wine, stirring with a wooden spoon to remove the fond from the bottom of the pan. Reduce the wine until it is almost evaporated. Return lamb and onion-rosemary blend to the pan, add stock to reach half-way up the sides of the lamb cubes and onions and simmer for 10-15 minutes.
Once stock is hot, cover the dutch oven with lid or foil. Braise at 325 degrees for 60-75 minutes, or until the meat is tender.
Lamb is ready when an inserted fork easily breaks apart the meat. Remove the lamb from the braising liquid and strain the liquid, skimming off any oil from the surface. Recombine lamb and braising liquid, stirring briskly to break apart some of the lamb. Check the seasoning. Add butter to lamb and stir to bring the sauce together.
Serves 4-6. Serve over fresh-cooked cavatelli or gnocchi. Garnish with chopped parsley and grated Pecorino Romano.