Tuscan lamb is a tasty and traditional dish, perfect to prepare for a special dinner or a family Sunday lunch. The use of lamb shoulder and beans makes it a rich and hearty dish, ideal for the colder months of the year. The acidity of white wine vinegar, the aroma of herbs and the intense flavor of capers complete this delicious Tuscan dish.
Cut the lamb into chunks and place it in a bowl, cover with water and vinegar. Add the herbs, capers and parsley as well, and leave to soak for two hours.
Meanwhile, shell and wash the beans, put them in a pot full of lightly salted water and cook them until al dente.
After the indicated time, drain and pat dry the pieces of lamb and brown them in a pan with the oil and a knob of butter over high heat until they are nicely golden.
Add the onion and carrots, cleaned and cut into slices, the necessary salt and a grinding of pepper and cook for 20 minutes over moderate heat, adding the tomato paste and, now and then, a ladleful of hot broth.
Add the beans as well and continue cooking for 5 minutes.
Turn off the heat and serve piping hot.
Large pan
Store in the refrigerator in an airtight container for up to 3 days.
Typical dish of Tuscan cuisine.
Italia, Toscana
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| Energy (kcal) | 156.68 |
| Carbohydrates (g) | 5.91 |
| of which Sugars (g) | 1.91 |
| Fat (g) | 9.39 |
| of which Saturates (g) | 4.6 |
| Protein (g) | 8.44 |
| Fiber (g) | 2.97 |
| Sale (g) | 0.09 |
