Elaboration

• Season the lamb meat
• Add 5/6 tablespoons of olive oil to the Sauce Pan
• Put on medium heat the 11 in Saladmaster Titanium Sauce Pan
• When the oil is hot, fry the lamb until well browned everywhere, do it in batches if it does not fit everything in the pan
• To lower a little the temperature of the casserole if it goes very strong or steams frying
• Remove and reserve the meat
• Sauté the onion, rolled garlic and finely chopped pepper until the onion is transparent and the pepper has taken color
• Keep the temperature to a minimum
• Add herbs to taste, rosemary, oregano, thyme, basil, bay leaf, chopped parsley and a spoon of paprika coffee from the vera while stirring for 1 minute
• Add the grated tomato and stir well to integrate with the rest of ingredients
• Cook over low heat until liquid is consumed
• Put the lamb in the pot and add the white wine
• Rise to medium temperature and stir until alcohol evaporates one or two minutes
• Add to the Sauce Pan the meat broth
• Cover up
• When you click intensely, lower it to the minimum
• Cook between 40 and 45 minutes to make the meat very tender (the cooking time can increase depending on the age of the lamb and the size of the pieces)

Options:

• Can be taken alone or accompanied by fries, roasted or poor
• White wine can be replaced by beer
• Aromatic herbs can be used fresh or dried (the type of herbs can be varied to taste)