Preparation – step by step recipe
- Finely chop the onion and garlic. Dice the carrots and celery, peel the potatoes and cut into chunks.
- Heat the oil in your PLUME cocotte and brown the lamb on all sides. Add the vegetables and sauté briefly.
- Stir in the flour, add the chopped tomatoes, wine and stock along with rosemary, bay leaves and lemon zest.
- Season with salt and pepper. Simmer gently for about 1½ hours.
- Add the potatoes and olives for the last 30 minutes of cooking.
- For the pangrattato: toast the panko in a small pan with olive oil and grated garlic. Remove from heat and mix in chopped parsley.
- Serve the stew topped with crispy pangrattato.
