Traditional Lamb Genovese Dish.
Recipe in casserole and with Bimby.
We all know the “Genovese”, Neapolitan cult dish”, which has been prepared for some time in this wonderful city, initially created by Genoese hosts who worked and lived in the Partenopean city.
Today, however, I wanted to experiment with Lamb Genovese.
This sweet and delicate meat pairs pleasantly with the taste of the onion giving us a superb seasoning with which we can dress the pasta.

thought for you;

Difficulty: Very Easy
Cost: Economical
Preparation time: 15 Minutes
Portions: 4
Cooking methods: Slow Fire
Cuisine: Italian
Seasonality: Autumn, Winter, and Spring, Easter

465.67 Kcal

calories per serving

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Energy 465.67 (Kcal)
Carbohydrates 23.54 (g) of which sugars 10.60 (g)
Proteins 32.86 (g)
Fat 27.55 (g) of which saturated 9.16 (g)of which unsaturated 6.26 (g)
Fibers 4.32 (g)
Sodium 435.24 (mg)

Indicative values for a portion of 400 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

2.2 lbs lamb (leg pieces)
2.2 lbs golden onions
5 oz white wine
2 cups water (approximately)
2 stock cubes (vegetable)
1 sprig rosemary
to taste salt
to taste pepper
2.1 oz extra virgin olive oil

Traditional Lamb Genovese Dish

Tools

Cutting Board
Knife
Pot

Preparation: Traditional Lamb Genovese Dish

Casserole Recipe

Slice the onions very thinly, and put them in a casserole with oil, salt, and pepper.
Cover and cook over very low heat, stirring occasionally, for about 30 minutes.
Meanwhile, wash the lamb under lukewarm water
After the time has passed, add the cut-up meat, rosemary, and a few bay leaves, and brown the lamb on all sides.
Once browned, cover the pot and let it cook for 30 minutes on low heat these minutes, uncover the pot and raise the heat, and pour the wine gradually.
let it evaporate well
When the alcohol has evaporated, cover almost everything with water and stock cubes.
The liquid level should be at 3/4.
Cover the pot again, and lower the heat.
Cook for 20 minutes.
I used homemade stock, if you want I’ll pass you the recipe click here
At the end of cooking, check with a fork if the meat is tender enough, this sometimes depends on the age of the animal, if necessary extend the cooking time a little and consequently also the broth.
The sauce will be almost clear unlike the meat Genovese,
Serve the dish very hot with a grind of black pepper and chopped parsley. I preserve it like this click here for the recipe
Here is the ready Traditional Lamb Genovese Dish. Enjoy your meal.
Peel and slice the onions, put them in the Bimby bowl with the extra virgin olive oil and stew them for 10 min. at 212°F.
After 10 minutes, add the lamb, rosemary, and a few bay leaves, cook: 10 min/248°F/reverse speed 1
Add the white wine and let it evaporate without measuring cup: 5 min/248°F/reverse/speed 1.
Add 300 g meat broth or water and cook: 60 min/194°F/reverse/speed 1.
At the end of cooking, check with a fork if the meat is tender enough, this sometimes depends on the age of the animal, if necessary extend the cooking time a little and consequently also the broth
The sauce will be almost clear unlike the meat Genovese,
Serve very hot with a grind of black pepper and chopped parsley.
Together with the Bimby we made Traditional Lamb Genovese Dish