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  • 4-5 ServingsServings


  • 3 1/3 pound lamb shoulder
  • 1 large can peeled tomatoes
  • 1 spoon of tomato puree
  • 3 garlic cloves
  • 2 cup white wine
  • 1 rosemary sprig
  • pinch chili pepper powder
  • 1 quart vegetable broth
  • 4 tablespoon oilve oil
  • salt to taste
  • a few slices of Tuscan bread


Make a mixture with extra virgin olive oil, cloves of garlic, rosemary and chili pepper, put it to warm in a casserole with high sides. Add lamb pieces in the casserole to brown it. When it has well browned, salt and moisten with two or three glasses of white wine allowing it to evaporate at high heat. Add the peeled tomatoes, the tomato purée and wait until they are mixed well with the lamb. Cook for another hour to hour and half adding the hot broth and salt, as needed.  The meat should be falling off the bone.

Toast the slices of bread lightly scrape with garlic, and put them in bowls for each diner, cover the slices with the sauce. Garnish with pieces of warm lamb. Buon appetito!!

Recipes is courtesy of the Terra Di Seta Winery, the only kosher Winery in Tuscany.

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