Negroamaro slow-cooked lamb with Vincotto® Originale and toasted pine nuts

This is one of those hearty recipes that can be enjoyed the day after in a panino for lunch and then again for dinner the next day! The wine used in the recipe is also the perfect accompaniment with the meal for dinner, and with a red and a white option, it's a true crowdpleaser! 

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Negroamaro slow-cooked lamb with Vincotto^® Originale and toasted pine nuts served with your favourite carbohydrate! 

Serves: 8

500g rice or route di carro or Bi-Aglut Gemmine (gluten free)

30g Shallots

30g Onion

100g Dry White Wine

300gLamb, shoulder diced 

2 litres Beef stock      

150g Negroamaro Wine

80g Calogiuri Original Vincotto^®

1Celery Stick, chopped

1Carrot (diced)

80g Canestrato or Stracchino

70g Parmigiano

50g Pine Nuts, Toasted                           

50g Extra Virgin Olive Oil

50g Butter

10g Juniper berry

Garlic to taste

Salt and pepper to taste

Bay leaf

Preparation:

 Depending on the carbohydrate you have chosen- the order may change- refer below:

Rice:

1. Rinse, then toast for 5 minutes with the olive oil, garlic, shallots and bay leaf in a pot.  Stirring a few times.
2. Add the dry white wine and the beef stock and bring to the boil.  Cover and simmer for approx. 30 mins.
3. Add in the Canestrato or Stracchino, Parmigiano and butter and stir well.

Pasta:

1. Follow instructions as per packet- substituting water for white wine and beef stock, and cook to al-dente. 
2. After draining add in the Canestrato or Stracchino, Parmigiano and butter and stir well.

Lamb:

1. In another pot sauté the onion, diced carrot, celery and the juniper berry.
2. Add the lamb, Negroamaro wine a little stock.  Cook for 10 minutes, then add the Vincotto^® Originale.
3. To serve, place the rice or pasta on a large round flat plate.  Add the lamb and toasted pine nuts on top.