Serves 10 to 12
¼ cup extra-virgin olive oil
1 medium onion, sliced
10 pounds lamb shoulder, cut into small pieces or 1 baby lamb cut
into 2 inch chunks with bone in
Salt and pepper to taste
1 sprig fresh rosemary
1 cup dry red wine
1 cup chicken stock (see attached)
6 large eggs
2/3 cup freshly-grated Parmigiano-Reggiano
Juice of 1 lemon
1 bunch Italian parsley, finely chopped to yield ¼ cup
Rinse the meat, pat dry and set aside.
In a 12-14 inch skillet, heat the oil over medium-high heat. Add theonion and cook over medium heat until softened, about 5 minutes.
Season the meat with salt and pepper and add to the skillet to brown on all sides, about 10 minutes. Work in batches if necessary to avoid overcrowding the pan. Add the rosemary and wine and let the wine evaporate. Add ¼ cup of the stock, cover and reduce the heat to low. Moisten with the chicken stock as necessary to avoid scorching. Cook for 1 to 2 hours, until the meat is very tender
In a medium bowl, beat the eggs, cheese, a pinch of pepper, the lemon juice and remaining parsley and pour the mixture over the cooked meat. Stir and cook over medium heat a few minutes, until the eggs coagulate. Serve immediately.
Brown Chicken Stock
Makes 2 quarts
2 tablespoons extra-virgin olive oil
1 whole capon or chicken, cut in pieces, excess fat removed
3 carrots, peeled and coarsely chopped
2 onions, coarsely chopped
4 celery stalks coarsely chopped
1 tablespoon tomato paste
1 tablespoon black peppercorns
Stems from 1 bunch of flat-leaf parsley
In a large, heavy bottomed saucepan, heat the oil until smoking. Add the chicken or capon pieces and brown all over, stirring to avoid burning. Transfer the browned capon parts to a bowl, then add the carrots, onion and celery to the pan and cook until soft and browned. Return the bird to the pan and add 4 quarts of water, the tomato paste, peppercorns, and parsley, stirring to dislodge the browned meat and vegetable bits from the bottom of the pan. Bring almost to a boil, reduce the heat, and cook at a low simmer for 2 hours, until reduced by half, occasionally skimming off the fat. Strain the stock, pressing the solids with the bottom of a ladle to extract all the liquid. Cool, then refrigerate or freeze until ready to use.
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