Agnello In Umido Con Rosmarino Alla Monzese (monza Braised Lamb With Rosemary)

Agnello in Umido con Rosmarino alla Monzese, or Monza Braised Lamb with Rosemary, is a classic dish from the Lombard cuisine. This hearty and flavorful recipe is perfect for a cozy family dinner or a special occasion.

Dietary Restrictions None Main Course Lombard Lombard Cuisine Braised Lamb Rosemary Monza Recipe
Agnello In Umido Con Rosmarino Alla Monzese (monza Braised Lamb With Rosemary)

Ingredients

  • 2 lbs lamb shoulder, cut into chunks
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup red wine
  • 2 cups beef broth
  • 2 sprigs fresh rosemary
  • Salt and pepper to taste

Instructions

  1. Season the lamb with salt and pepper.
  2. Heat the olive oil in a large pot over medium-high heat. Brown the lamb chunks on all sides, then remove and set aside.
  3. Add the chopped onion to the pot and cook until softened. Add the minced garlic and cook for another minute.
  4. Pour in the red wine and let it simmer for a few minutes to reduce slightly.
  5. Return the lamb to the pot and add the beef broth and rosemary sprigs. Bring to a simmer, then reduce the heat to low, cover, and let it cook for about 2 hours, or until the lamb is tender.
  6. Adjust the seasoning with salt and pepper, then serve the braised lamb with rosemary, spooning the flavorful sauce over the top.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
2 hours
Total time:
2 hours
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
450 per serving
Protein
35g
Carbohydrates
10g
Fat
30g

Supplies

Large pot Cooking spoon Knife Cutting board

Tools

Stovetop

Serving suggestions

Serve the Agnello in Umido con Rosmarino alla Monzese with creamy polenta or mashed potatoes and a side of sautéed greens for a complete meal.

Tips & tricks

For an extra depth of flavor, you can marinate the lamb in the red wine and rosemary for a few hours before cooking.

Cost

$25