Lamb and Mushroom Casserole

Lamb and Mushroom Casserole

3 Tbsp olive oil
2 lbs boned lamb shoulder or leg of lamb, cut into serving pieces.
1 lb mushrooms
1 cup dry white wine
salt and freshly ground black pepper
chopped parsley to garnish

Heat the oil in a flameproof casserole, add the meat and fry over moderate heat
until browned on all sides. Add the mushrooms, wine and enough water to just
cover the meat. Season with salt and pepper to taste. Cover and cook in a
preheated moderate hot oven at 375 F degrees for one hour or until the meat is
tender, stirring occasionally. Serve hot, garnish with parsley. Serves 4

This recipe comes from the APULIA REGION OF ITALY.

Source: