Ingredients for 4 persons - 1.2 kg of lamb into pieces - 1 teaspoon of saffron - 2 cloves garlic - vegetable broth - 200 g of clean beans already - 4 artichokes - 100 g pitted black oil - 1 lemon - oil olive oil - salt, pepper Preparation In a saucepan, pour 3 tablespoons of olive oil and browning the garlic for a few minutes.
Combine the lamb pieces and rosolali a high flame on all sides. Pour a ladle of vegetable stock, reduce heat and simmer covered for about 2 hours. As the gravy becomes narrower, put a hot stock. When cooked, remove garlic, adjust with salt, pepper and add the saffron, dissolved in a little stock.
Combine the lamb pieces and rosolali a high flame on all sides. Pour a ladle of vegetable stock, reduce heat and simmer covered for about 2 hours. As the gravy becomes narrower, put a hot stock. When cooked, remove garlic, adjust with salt, pepper and add the saffron, dissolved in a little stock.
