Agnello alla versiliese serves 6


1 kg lamb

200 gr “Taggiasche” olives

2 cloves of garlic (minced)

1 Tbs finely-minced rosemary

1 cup white wine

1 Tbs tomato paste

1 cup lamb broth

6 Tbs extra-virgin olive oil


Freshly-ground black pepper

for the lamb stock:

lamb bones

1 carrot

1 onion

1 celery stalk

1 clove of garlic

A few flat-leaf parsley stems

A few sprigs of thyme

1 bay leaf

2 cloves

A tsp black pepper corns


1. Debone the lamb. Put the bones in a pot and make a stock with all the ingredients listed under lamb broth.

2. Cut the flesh of the lamb into bite-sized cubes.

3. Heat the oil in a skillet. When warm add the garlic and rosemary sautée a bit, but do not let garlic brown.

4. Add the lamb pieces and let them brown. After about 10 minutes add the wine. Let the alcohol from the wine


5. Add the olives and the tomato paste diluted in a cup of lamb stock. Stir. Let the meat cook through. If the stew

should become too dry ladle in some broth as you cook it.

6. Serve with polenta.