Ingredients with Measurements:
- 2 lbs. lamb shoulder, bone-in
- 1 tbsp. olive oil
- 1 tsp. salt
- 1 tsp. black pepper
- 1 tsp. dried rosemary
- 1 tsp. dried thyme
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup white wine
- 1 cup chicken broth
- 1 can (14 oz.) diced tomatoes
- 1 can (14 oz.) cannellini beans, drained and rinsed
- 1 cup chopped fresh parsley
- 1/2 cup chopped fresh mint
- 2 tbsp. lemon juice
- 1/4 cup grated Pecorino Romano cheese
Special equipment needed:
- Dutch oven or large oven-safe pot with lid
Step-by-step instructions:
1. Preheat oven to 350°F.
2. Heat olive oil in a Dutch oven over medium-high heat. Season lamb with salt, pepper, rosemary, and thyme. Sear lamb on all sides until browned, about 5 minutes per side. Remove lamb from pot and set aside.
3. Add onion and garlic to the pot and sauté until softened, about 5 minutes.
4. Pour in white wine and chicken broth, scraping up any browned bits from the bottom of the pot. Add diced tomatoes and cannellini beans. Stir to combine.
5. Return lamb to the pot, nestling it into the tomato and bean mixture. Cover with lid and transfer to the preheated oven.
6. Bake for 2 to 2 1/2 hours, or until lamb is tender and falling off the bone.
7. In a small bowl, mix together parsley, mint, lemon juice, and Pecorino Romano cheese.
8. Remove lamb from the pot and place on a serving platter. Spoon tomato and bean mixture over the lamb.
9. Sprinkle herb and cheese mixture over the top of the lamb and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 2 to 2 1/2 hours
Temperature:
350°F
Serving size:
4-6 servings
Nutritional information:
Calories: 480
Fat: 24g
Saturated Fat: 9g
Cholesterol: 130mg
Sodium: 1500mg
Carbohydrates: 20g
Fiber: 5g
Sugar: 5g
Protein: 41g
Substitutions for ingredients:
- Lamb shoulder can be substituted with beef chuck roast or pork shoulder.
- White wine can be substituted with chicken or vegetable broth.
- Cannellini beans can be substituted with chickpeas or kidney beans.
- Pecorino Romano cheese can be substituted with Parmesan cheese.
Variations:
- Add chopped carrots and celery to the tomato and bean mixture for added flavor and nutrition.
- Use fresh oregano instead of thyme for a different herb flavor.
- Add a pinch of red pepper flakes for a spicy kick.
Tips and tricks:
- Make sure to sear the lamb on all sides to lock in flavor and juices.
- Use a meat thermometer to ensure the lamb is cooked to your desired level of doneness.
- Let the lamb rest for 10 minutes before slicing and serving to allow the juices to redistribute.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the lamb on a large platter with the tomato and bean mixture spooned over the top. Garnish with fresh herbs and lemon wedges.
Garnishes:
Fresh parsley, mint, and lemon wedges.
Pairings:
Serve with a side of roasted vegetables or a simple green salad.
Suggested side dishes:
Roasted carrots and potatoes, sautéed spinach, or a mixed green salad.
Troubleshooting advice:
- If the lamb is not tender after 2 1/2 hours, continue to cook until it is falling off the bone.
- If the tomato and bean mixture is too thick, add more chicken broth or water to thin it out.
Food safety advice:
- Make sure to cook the lamb to an internal temperature of 145°F for medium-rare, 160°F for medium, or 170°F for well-done.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Pecora al Forno con Pipi is a traditional Italian dish that originated in the region of Tuscany. It is typically made with lamb shoulder, tomatoes, and white beans, and is slow-cooked in the oven until the meat is tender and falling off the bone.
Flavor profiles:
This dish is savory and hearty, with a rich tomato and bean sauce that complements the tender, flavorful lamb. The fresh herbs and lemon juice add brightness and freshness to the dish.
Serving suggestions:
Serve Pecora al Forno con Pipi with a glass of red wine and crusty bread for a satisfying and delicious meal.
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Region: Italian