This recipe was born during the Venetian occupation of Corfu and merges Italian and Greek flavours. It’s most commonly made with beef but we prefer the softness of slow-braised lamb.
- Preparation time: 15 minutes, plus resting
- Cooking time: 3 hours 20 minutes
- Total time: 3 hours 35 minutes, plus resting
2 tbsp olive oil
2 x 300g packs lamb neck fillet, cut into 2-3cm chunks
2 onions, sliced
2 carrots, cut into 2cm slices
4 garlic cloves, crushed
2 cinnamon sticks
pinch ground allspice
1 bay leaf
250ml red wine
2 x 400g cans plum tomatoes
450g macaroni or elicoidali
1. Heat 1 tbsp olive oil in a large pan. Season the meat and brown in batches; set aside. Add the remaining oil to the pan; cook the onions gently for 10 minutes. Add the carrot, garlic, spices and bay; cook for 2 minutes more. Return the meat and any resting juices along with the wine and tomatoes.
2. Bring to the boil, then reduce the heat and cover; simmer gently for 2 hours. Uncover and cook for 1 hour more, until the lamb is meltingly tender and the sauce is thick and glossy.
3. Season, then remove and discard the whole spices. Cover; rest for 15 minutes. Meanwhile, boil the pasta in salted water until al dente; drain. Serve the lamb over the pasta; top with parmesan, if liked.