Ingredients:
- 1 Leg of Casa Ceccatelli lamb
- 3 Carrots
- 2 Celery stalks
- 3 Yellow onions
- 1 Clove of garlic
- 200ml Casa Ceccatelli Chianti Classico DOCG
- 2 tbsp tomato paste
- Rosemary
- Sage
- Thyme
- 4 Medium potatoes, peeled
- Casa Ceccatelli Organic Extra Virgin Olive Oil
- 1 tbsp Tanta Roba Coffee Rub
Preparation:
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Rub the leg of lamb with Tanta Roba Coffee Rub.
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Peel potatoes and set them aside for now.
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Cut celery, carrots, and onions into cubes and saute in a steel pot. Add salt and minced herbs and garlic.
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Sear the leg of lamb in a pan, until browned lightly on all sides. Add more salt to taste and mix in your veggies. Continue to brown the ingredients together before pouring in your red wine. Once it evaporates, slowly feed in enough boiling water to cover your leg of lamb about ¾. Melt the tomato paste inside and then bring everything to a boil.
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Pour everything into a pan, including your peeled potatoes. Cover with aluminum foil and bake in a static oven at 250°F for 4 hours. Once cooked, remove the pan from the oven and let the meat rest before serving.
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Serve the meat without the bone and with the potatoes on the side.
Recipe by:
Chef Alessandro Rossi
Ristorante Il Gabbiano 3.0
Marina di Grosseto, Florence
1 Michelin Star