Neck Bones with Vegetables

Agnello in Potacchio

(from Edward Giobbi, Italian Family Cooking)

Ingredients Directions
  • 8 neck bones (or 4 lamb shanks)
  • 4 tablespoons olive oil
  • salt and freshly ground black pepper
  • 8 small onions
  • 4 whole garlic cloves
  • 1 cup dry white wine
  • 1 tablespoon rosemary
  • 1 teaspoon thyme
  • 1 teaspoon chopped fresh mint or ½ teaspoon dried mint
  • 1½ pounds cabbage, cut in ½-inch chunks
  • 4 carrots, cut in 1-inch pieces
  • 2 stalks celery, chopped
  • 2 bay leaves
  • 2 cups pre-cooked green peas
  • 3 medium potatoes, cut in large pieces

Preheat oven to 400°.

Remove excess fat from lamb. Place in a wide skillet, with 1 tablespoon of the olive oil. Add salt and pepper to taste and cook, uncovered, over medium heat. As lamb begins to brown, add onions and garlic. When onions wilt, drain and discard all fat from pan.

Return skillet to heat and add wine, rosemary, thyme, and mint. Cover, lower heat, and simmer 5 to 7 minutes.

In the meantime, boil cabbage in 4 cups of boiling water. Boil for 5 minutes, drain, but save 2 cups of liquid, and set cabbage aside. Place lamb and its juices in an ovenproof casserole. Add cabbage and the 2 cups of reserved water. Add all remaining incredients except peas and potatoes.

Cover, place in oven, and cook for ½ hour. Add peas and potatoes and cook 45 minutes to 1 hour more. Taste for salt and pepper. Discard garlic and serve hot to 6 to 8 people.

Return to Sheep's Creek Farm Lamb Recipes page.

© 1998 Ronald Florence
Last modified: Sat Nov 8 17:10:34 EST 1997