- olive oil - 2 items. spoons
- lamb - 6 pieces (each approximately 330 g)
- Salt and freshly ground black pepper - - To taste
- onions - 2 Cups
- of mushrooms - 450 Grams
- carrots - 2 pieces
- stalk of celery - 1 piece
- red onions - 1/2 Pieces
- garlic - 4 teeth
- fresh thyme - 1/3 cup
- rosemary - 1 teaspoon
- red pepper - 1/2 teaspoonfuls
- dry red wine - 1/2 cup
- meat broth - 3 cups
- tomatoes - 1 1/2 cups
- Pasta Rigatoni - 550 Grams
1. Cut the onions, mushrooms, celery, carrots and garlic. Preheat the oven to 160 degrees. Heat the oil in a large saucepan over high heat. Sprinkle the lamb with salt and pepper. 2. Add to the pan and fry from all sides, about 12 minutes. Put the lamb on the dish. 3. Add the onions, mushrooms, carrots, celery, garlic, thyme, rosemary and red pepper into the pan and fry until the vegetables become tender, about 8 minutes. Return the lamb to a saucepan. 4. Add the wine and cook until the liquid evaporates, about 6 minutes. Add 3 cups of meat broth and tomatoes, again bring to a boil. 5. Cover the pan with a lid, place in the oven and bake until the meat is tender, about 1 1/2 hours. Using tongs, put the lamb in a large bowl. Let it cool down for 10 minutes. Cut the meat into small pieces and remove the bones. Return the meat to the pan to the vegetables. Season to taste with salt and pepper. Stew can be done 1 day in advance, put in the fridge, covered with a lid, and then reheat over medium heat before serving. 6. Meanwhile, boil the pasta in a large saucepan with boiling salted water until cooked. Drain the water and put the pasta in a large dish. Put on the top lamb with vegetables and serve with Parmesan cheese, if desired.
Servings: 6