Sardo Tesoro d'Agnello: Cannonau-Braised Lamb with Minted Pecorino Gremolata
Embark on a culinary journey to the rugged heart of Sardinia with this exquisite 'Sardo Tesoro d'Agnello'. This dish celebrates the island's rich pastoral traditions, featuring succulent lamb shoulder slow-braised in the robust, ruby-red Cannonau wine, infused with aromatic herbs like rosemary and bay. The long, gentle cooking transforms the lamb into a meltingly tender masterpiece, deeply imbued with the wine's complex notes of dark fruit, spice, and a hint of Mediterranean earth. Each forkful delivers a symphony of savory depth, beautifully contrasted by a vibrant, zesty gremolata. This verdant topping, a brilliant blend of fresh mint, sharp Pecorino Sardo, and bright lemon zest, cuts through the richness, offering an invigorating aroma and a burst of herbaceous freshness that elevates the entire experience to a truly unforgettable Sardinian feast.
Gourmet Ingredients
Check ingredients off as you assemble them.
- Boneless lamb shoulder1.2 kg, cut into 4-5 cm cubes
- All-purpose flour3 tablespoons
- Sea salt1.5 teaspoons, plus more to taste
- Freshly ground black pepper0.5 teaspoon, plus more to taste
- Extra virgin olive oil3 tablespoons
- Yellow onion1 large, finely chopped
- Carrots2 medium, finely chopped
- Celery stalks2 medium, finely chopped
- Garlic cloves4 , minced
- Tomato paste2 tablespoons
- Dry Cannonau red wine750 ml (1 standard bottle)
- Beef or lamb broth500 ml
- Fresh rosemary sprigs3
- Bay leaves2
- Fresh mint leaves0.5 cup, finely chopped (for gremolata)
- Pecorino Sardo (or Pecorino Romano)0.25 cup, finely grated (for gremolata)
- Lemon1 , zest only (for gremolata)
- Garlic clove1 small, minced (for gremolata)
Method of Preparation
Follow these step-by-step instructions carefully.
- 1Step 1
Pat the lamb cubes dry with paper towels. In a large bowl, toss the lamb with flour, 1.5 teaspoons sea salt, and 0.5 teaspoon black pepper until evenly coated.
- 2Step 2
Heat 2 tablespoons of olive oil in a large heavy-bottomed Dutch oven or oven-safe pot over medium-high heat. Brown the lamb in batches on all sides until deeply caramelized, about 5-7 minutes per batch. Do not overcrowd the pot. Remove browned lamb and set aside.
- 3Step 3
Reduce heat to medium, add the remaining 1 tablespoon of olive oil to the pot. Add the chopped onion, carrots, and celery. Sauté, stirring occasionally, until softened and lightly golden, about 8-10 minutes.
- 4Step 4
Add the minced garlic and tomato paste to the pot. Cook, stirring constantly, for 2 minutes until fragrant and the tomato paste has deepened in color.
- 5Step 5
Deglaze the pot with Cannonau red wine, scraping up any browned bits from the bottom. Bring to a simmer and cook for 5-7 minutes, allowing the alcohol to cook off and the sauce to reduce slightly.
- 6Step 6
Return the browned lamb to the pot. Pour in the beef or lamb broth, ensuring the lamb is mostly submerged. Add the rosemary sprigs and bay leaves. Bring to a gentle simmer.
- 7Step 7
Cover the Dutch oven tightly and transfer to a preheated oven at 160°C (325°F). Braise for 2.5 to 3 hours, or until the lamb is fork-tender and easily pulls apart.
- 8Step 8
While the lamb braises, prepare the Minted Pecorino Gremolata: In a small bowl, combine the finely chopped fresh mint leaves, grated Pecorino Sardo, lemon zest, and minced garlic. Mix well.
- 9Step 9
Once the lamb is cooked, remove the pot from the oven. Carefully remove and discard the rosemary sprigs and bay leaves. Skim off any excess fat from the surface of the sauce if desired.
- 10Step 10
Taste the sauce and adjust seasoning with salt and pepper as needed.
- 11Step 11
Serve the Sardo Tesoro d'Agnello hot, garnished generously with the freshly prepared Minted Pecorino Gremolata. It pairs wonderfully with creamy polenta, mashed potatoes, or crusty bread.
Chef's Notebook
Your personal cooking adjustments and annotations, saved to this browser.
Recipe Details
Cost Indicator
Gourmet ingredients or slow cooking. Ideal for celebration feasts.