Umbria Recipes
FRICCO' D'AGNELLO

 
Photo © Saro di Bartolo

Fricco' d'agnello

Lamb stew

How to make the fricco' d'agnello (lamb stew):

Wash the lamb and pat dry. Put the lamb with the olive oil in a saucepan; brown over a fierce heat. When the meat has colored a little, douse with the wine and vinegar and allow to evaporate. At this point add the dried herbs, garlic, if liked, and a ladle of stock.

Season with salt and chilly, cover, low the flame and keep on cooking for about 45 minutes or until the sauce thickens. Add to the lamb stew some stock if necessary.

Serve the lamb stew hot.

Serves 4

Italian recipes summary

BREAD, PIZZA and FOCACCIA
SAUCES and DRESSINGS
Appetizers: VEGETABLES
Appetizers: UOVA and FRITTATA
Appetizers: MEAT and CHEESE
Appetizers: FISH
First Courses: SOUPS
First Courses: DRIED PASTA
First Courses: FRESH PASTA
First Courses: STUFFED FRESH PASTA
First Courses: RICE, POLENTA and GNOCCHI
Main Courses: BEEF and VEAL
Main Courses: PORK, LAMB and GOAT
Main Courses: POULTRY and GAME
Main Courses: FISH
Main Courses: SNAILS, FROGS, INNARDS and more
SALADS and SIDE ORDERS
DESSERTS
ICE CREAM