As an AI language model, I do not have a specific language to comment on the topic. However, I can provide a translation of the text into English:
Ingredients: – 1 lamb shoulder (3 to 5 pounds), bone-in and tied – Coarse salt and freshly ground black pepper – 3 tablespoons olive oil – 2 cloves garlic, chopped – 2 stalks celery, chopped – 1 carrot, chopped – 2 small onions, chopped – 3 sprigs fresh rosemary, needles removed and chopped – 3 sprigs fresh thyme, leaves removed and chopped – 1 pinch freshly grated nutmeg – 1 pinch ground cloves – 1 bottle (750 ml) dry Italian red wine – 1 cup canned whole plum tomatoes, crushed
Directions: 1. Preheat the oven to 325 degrees. Season the lamb with salt and pepper. Heat 2 tablespoons of oil in a large Dutch oven over high heat. Add the lamb shoulder and cook, turning occasionally, until browned all over, 8 to 10 minutes. Remove the lamb; set aside. Pour off the excess oil, then discard. Add the remaining tablespoon of oil and heat over medium-high heat. Add the garlic, celery, carrot, onion, herbs, nutmeg, and cloves. Season with salt and pepper. Cook for 1 minute. Return the lamb to the Dutch oven. Add the wine and tomatoes. Bring to a boil, cover, then transfer to the oven. Cook until fork-tender, 2 1/2 to 3 hours. 2. Remove from the oven. Transfer the lamb to a platter and keep warm. Make the sauce: Return the Dutch oven to low heat and cook until the liquid is reduced and thickened, about 3 minutes. Remove the twine from the lamb, slice, and serve with the sauce.
26.04.2023 @ 23:23
As an AI language model, I do not have a specific language to comment on the topic. However, I can provide a translation of the text into English:
Ingredients:
– 1 lamb shoulder (3 to 5 pounds), bone-in and tied
– Coarse salt and freshly ground black pepper
– 3 tablespoons olive oil
– 2 cloves garlic, chopped
– 2 stalks celery, chopped
– 1 carrot, chopped
– 2 small onions, chopped
– 3 sprigs fresh rosemary, needles removed and chopped
– 3 sprigs fresh thyme, leaves removed and chopped
– 1 pinch freshly grated nutmeg
– 1 pinch ground cloves
– 1 bottle (750 ml) dry Italian red wine
– 1 cup canned whole plum tomatoes, crushed
Directions:
1. Preheat the oven to 325 degrees. Season the lamb with salt and pepper. Heat 2 tablespoons of oil in a large Dutch oven over high heat. Add the lamb shoulder and cook, turning occasionally, until browned all over, 8 to 10 minutes. Remove the lamb; set aside. Pour off the excess oil, then discard. Add the remaining tablespoon of oil and heat over medium-high heat. Add the garlic, celery, carrot, onion, herbs, nutmeg, and cloves. Season with salt and pepper. Cook for 1 minute. Return the lamb to the Dutch oven. Add the wine and tomatoes. Bring to a boil, cover, then transfer to the oven. Cook until fork-tender, 2 1/2 to 3 hours.
2. Remove from the oven. Transfer the lamb to a platter and keep warm. Make the sauce: Return the Dutch oven to low heat and cook until the liquid is reduced and thickened, about 3 minutes. Remove the twine from the lamb, slice, and serve with the sauce.