Lamb Hunter Style

Start the preparation by peeling the carrot, trimming it, and cutting it first into slices and then into approximately 1/2-inch cubes 1. Wash the celery stalk and cut it into cubes the same size as the carrots 2. Peel the onion, then slice and coarsely chop it 3.

Finely chop the garlic with a knife or use a garlic press 4. Pour the oil into a saucepan, let it heat up 5, then add the chopped ingredients for the soffritto 6. Let it brown for a couple of minutes over medium heat, stirring often.

Lightly flour the lamb pieces 7, shake them to remove excess flour, and when the vegetables are well stewed 8, add the lamb to the saucepan 9.

Let it brown, and when the lamb pieces are golden, turn them over 10. Salt and pepper, then add rosemary and sage 11. Deglaze with wine 12.

Add the vinegar 13 and the tomato paste thinned with a ladle of hot water, and pour it over the lamb 14. Cover with a lid 15 and let it cook for about 30 minutes.

Add a little hot water if needed 16. Finally, remove the aromatic herbs 17, check the doneness, and remove from heat. Let the abbacchio alla cacciatora rest for a few minutes before serving it 18.