Slow cooked lamb
by Bill Farmer.
Categories:
Recipes
.
This recipe is based on the mutton in a pot in this episode of Italy Unpacked. I have converted it to a slow cooker recipe, but it could be done in a casserole in the oven or in a earthenware pot next to a wood fire. Some of the ingredients are a compromise, for example Giorgio bought a kilo of rocket in the market. I couldn’t have got all that in the pot. Not all those tomatoes or chillies either.
Ingredients
- 800g or so stewing lamb or shoulder or shanks
- 120g or so Italian sausage or chorizo, sliced
- Most of a head of celery, chopped
- Rocket / spring greens
- 3 large onions, chopped
- 150g or so baby plum tomatoes, halved
- 1 – 2 red chillies, sliced
- 120g or so pecorino or strong cheddar
- Olive oil
Method
- Remove any large lumps of fat from the lamb.
- Layer the ingredients in the pot, adding a lump of lamb, some slices of sausage, then a handful each of the rest of the ingredients.
- Carry on until all the ingredients are layered on the pot.
- Pour some olive oil over the top.
- Put on a slow heat for three hours or so, longer if using a slow cooker.
The type of rocket Gorgio bought in the market doesn’t seem to be available from UK supermarkets. Spring greens could be substituted.
See Also
- Venison and Chorizo Casserole
- Catalan slow cooked chicken
- Vegetable Soup Plus
- Mexican Breakfast
- Pasta Picante