Lamb With Cheese And Egg Sauce - {Capreto Cacio E Uova}

Recipe Ingredients

10 lbs	4540g / 160oz	Lamb shoulder - cut small pieces
1/4 cup	59ml	Extra-virgin olive oil
1 cup	62g / 2.2oz	Onion - sliced (medium)
		Salt - to taste
		Freshly-ground black pepper - to taste
1 cup	237ml	Dry red wine
1 section		Fresh rosemary
1 cup	237ml	Brown Chicken Stock - (see recipe)
6 cups	1188g / 41oz	Eggs (large)
2/3 cup	131g / 4.6oz	Freshly-grated Parmigiano-Reggiano
1		Lemon - juiced
1/4 cup	36g / 1.3oz	Finely-chopped fresh Italian parsley

Recipe Instructions

Rinse the meat, pat dry and set aside.

In a large skillet, heat the oil over medium-high heat. Add the onion and cook over medium heat until softened, about 5 minutes. Season the meat with salt and pepper and add to the skillet to brown on all sides, about 10 minutes. Work in batches if necessary to avoid overcrowding the pan.

Add the rosemary and wine and let the wine evaporate. Add 1/4 cup of the Brown Chicken Stock, cover and reduce the heat to low. Moisten with the chicken stock as necessary to avoid scorching. Cook for 1 to 2 hours, until the meat is very tender.

In a medium bowl, beat the eggs, cheese, a pinch of pepper, the lemon juice and parsley and pour the mixture over the cooked meat. Stir and cook over medium heat a few minutes, until the eggs coagulate. Serve immediately.

This recipe yields 10 to 12 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2C03) - from the TV FOOD NETWORK

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