Ingredients with Measurements:
- 2 lbs boneless lamb shoulder, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup white wine
- 1 cup chicken broth
- 2 cups canned artichoke hearts, drained and quartered
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
Special equipment needed:
- Large oven-safe casserole dish with lid
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large skillet, heat the olive oil over medium-high heat. Add the lamb and cook until browned on all sides, about 5 minutes.
3. Add the onion and garlic to the skillet and cook until softened, about 3 minutes.
4. Stir in the rosemary, thyme, salt, and pepper.
5. Pour in the white wine and chicken broth and bring to a simmer. Cook for 5 minutes.
6. Add the artichoke hearts to the skillet and stir to combine.
7. Transfer the lamb mixture to the casserole dish and sprinkle with Parmesan cheese and breadcrumbs.
8. Cover the casserole dish with the lid and bake for 1 hour.
9. Remove the lid and bake for an additional 15-20 minutes, or until the top is golden brown.
- Time:
Preparation time: 15 minutes
- Cooking time: 1 hour 20 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- 6 servings
Nutritional information:
- Calories per serving: 410
- Total fat: 22g
- Saturated fat: 7g
- Cholesterol: 105mg
- Sodium: 1050mg
- Total carbohydrates: 18g
- Dietary fiber: 5g
- Sugars: 2g
- Protein: 35g
Substitutions for ingredients:
- Lamb can be substituted with beef or pork.
- White wine can be substituted with chicken broth or vegetable broth.
- Parmesan cheese can be substituted with Pecorino Romano cheese.
Variations:
- Add diced potatoes or carrots to the casserole for extra vegetables.
- Use fresh herbs instead of dried herbs for a brighter flavor.
- Add a can of diced tomatoes for a more tomato-based casserole.
Tips and tricks:
- Make sure to brown the lamb well before adding the onions and garlic for maximum flavor.
- Use a good quality Parmesan cheese for the best flavor.
- Let the casserole rest for 10 minutes before serving to allow the flavors to meld together.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or oven until heated through.
Presentation ideas:
- Serve the casserole in individual bowls with a sprinkle of fresh herbs on top.
Garnishes:
- Fresh parsley or rosemary
Pairings:
- Serve with a side of crusty bread to soak up the sauce.
Suggested side dishes:
- Roasted vegetables
- Garlic mashed potatoes
- Green salad
Troubleshooting advice:
- If the casserole is too dry, add more chicken broth or white wine before baking.
Food safety advice:
- Make sure the lamb is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Pecora Grossetana is a breed of sheep that is native to Tuscany, Italy. This casserole is inspired by the traditional dishes of the region.
Flavor profiles:
- Savory, herbaceous, and slightly tangy from the artichokes and Parmesan cheese.
Serving suggestions:
- Serve with a glass of Chianti or other Tuscan red wine.
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Region: Italian