- 1kg lamb square shoulder
- 400 g canned tomatoes or ripe fresh ones
- 100 g dried black tuscan olives
- 1 onion white
- 2 cloves garlic
- 1 Rosemary sprig
- White dry wine
- Salt & pepper
Debone shoulder, chop into small pieces approximately 2 cm 2 cm
In a large pot saute the onion using 6 tbs of evoo, the garlic and the rosemary that you have previously chopped up. When they turn soft add the pieces of lamb. Turn heat higher until they turn golden add a glass of white wine.
When the wine evaporates add your tomatoes and cook for one hour adding salt and pepper. After 40 minutes add the olives.
Serve over large slices of tuscan roast bread.
……preparing the Tuscan Easter Menu – use Zeri‘s famous lamb