This autumn and winter we have been so lucky to have two creative and multi-talented young men as our guests here in Montegiove. They have been restoring parts of the old castle, gardening, working in the wine cellar, picking grapes and olives but best of all playing in the kitchen and cooking delicious meals from local commodities -not extravagant or expensive but simple and fantastic everyday cooking a real treat to get some new inspiration.
This recipe is made by Jack and Dean. It is a real winter-warmer, the sweetness of the balsamic and the tender meat makes it a perfect combination and ideal for a cold winter evening served with a glass of Castello di Montegiove “T”.
Scrag of Lamb- shoulder (with bone) 300 g pr. Person
Rosemary & Thyme
Salt & Black pepper
3 Large Celery Stalks
2 Large Carrots
6 Cloves of Garlic, peeled and bruised
Red Wine. Castello di Montegiove Gatto Gatto
-Chop lamb into parts (to fit pot), roughly score flesh and massage with oil, salt, pepper and balsamic.
-Submerge in the red wine, cover and let marinate over night.
-Roughly chop vegetable.
-Sweat onion in olive oil. When soft, add garlic and celery. As celery softens, add carrots and herbs.
-Combine and add stock to ½ fill your pot. Season to taste and simmer until reduced to ¼ of your pot.
-Add lamb and juices and enough stock to cover, bring to boil.
-Reduce heat and simmer for 2 hours, turning occasionally.
-After 2 hours attempt to remove meat from the bone with a fork, if possible remove bone. If not continue to simmer.
-Once bones are removed reduce heat, season to taste with balsamic NOT salt. Reduce by 1/3.
-Serve with a garlic and rosemary mash and Castello di Montegiove “T”.
Buon appetito and thank you Jack and Dean!