Lamb With Wild Mushrooms - {Agnello Con Funghi}

By á-174942

Ingredients

• 1/4 pound guanciale
• 2 pounds lamb shoulder or leg cut 3" cubes
• Salt to taste
• Freshly-ground black pepper to taste
• 1 1/2 pounds mixed fresh wild mushrooms coarsely chopped (porcini, chanterelle, and oyster)
• 1 ounce dried porcini mushrooms
• 3 leeks, whites only coarsely chopped
• 1 cup dry white wine
• 1/4 cup extra-virgin olive oil
• 1 pinch red pepper flakes

Details

Servings 6

Preparation

Step 1

Preheat the oven to 325 degrees.

Season the lamb with salt and pepper and place in a large casserole. Add the mushrooms, leeks, wine, olive oil and pepper flakes, and toss well to coat and combine.

Place the casserole in the oven and cook 90 minutes, stirring every 15 minutes. The meat should be well done and tender and the juices should be mixed. Serve immediately.

This recipe yields 6 servings.