Beef, Pork and Lamb

Lamb Braised in Wine with Truffle Sauce

Serve over Campanini Polenta.



Time: 2 1/2 hours
  • Heat the olive oil in a Dutch oven.
  • Brown the meat Work in batches. Do not crowd the pan. You want a good sear and no moisture to accumulate.
  • Put all the meat back in the pot with the garlic and the bay leaf. Let it all heat up for a few minutes.
  • Pour over the wine and let it boil up, then add the stock.
  • Bring it to a boil, cover and drop the heat to low. Simmer for 2 hours until the liquid has reduced.
  • Salt and pepper to taste.
  • 2 or 3 minutes before completing cooking, stir in the truffle sauce.
  • Serve over polenta with an additional dollop of Tartufata.
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