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Ep 10

Stinco D’Agnello Spichettato alle Erbe con Piselli

(Lamb Shank roasted with Herbs and Peas)

Serves 4


4 Lamb shanks 5 Tbsp. EVOO

80 gr. or 3 oz. pancetta, cut in sm. cubes 75 gr. or 3 oz. butter, room temp

1 small onion, cut in sm. cubes salt and pepper

1 clove garlic, minced 2+2 Teaspoons parsley, chopped

2 whole eggs 1 sprig rosemary, chopped

½ cup white wine 8 leaves sage, chopped

50 gr. or 2 oz. pecorino cheese 1 clove garlic, minced

1 Lb Peas

2 cups vegetable broth


1. In a bowl combine 2 tablespoons of butter, parsley, rosemary, sage and salt and pepper.

Mix well and using a pastry bag with a small tip, make small cylinder shaped sticks 1½” long.

over parchment paper, then refrigerate.

2. Using a pointed knife, make small incisions in the shank and insert cold sticks of butter, 2 or 3

per shank.

3. In a dutch oven pot over medium high heat, add EVOO, onions, pancetta and garlic. Cook

For 5 to 7 minutes until the onions become translucent. Add the shank and cook for an additional

5 to 7 minutes to sear the shank. Then add white wine, let evaporate, then add some vegetable broth, cover and cook until meat is tender.

4. When the meat begins to detaches from bone, add more broth, cover and cook until the meat

is tender to fork.

5. To Serve: In a bowl beat the eggs with pecorino cheese add ½ cup of broth and mix well.

Add to the lamb, let cool for 5 minutes adjust to personal taste with salt and pepper and serve.


EVOO = Extra Virgin Olive Oil