Name: Spalla di Agnello con Funghi (Shoulder of Lamb with Mushrooms)
Yield: Serves 6
Cuisine: Italian
Ingredients: 8 tbsp olive oil; 1 celery stalk, trimmed and finely chopped; 1 onion, finely chopped; 500 ml chicken or vegetable stock; 1 tbsp black peppercorns; 1 tbsp each of chopped parsley and rosemary; 4 small shoulders of lamb, boned (get your butcher to do this for you); 15 g dried ceps; 200 g hen of the woods, cleaned weight; 300 ml white wine; 1 tbsp chopped garlic; salt and pepper; plain flour, for dusting; 2 tbsp Worcestershire sauce

Preparation info

Serves
6

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

About

“This was one of the most loved recipes at the Neal Street Restaurant. My chef, Andrea Cavaliere, developed the lamb side, while I took charge of the mushroom accompaniment. In the restaurant we used to serve this with polenta flavoured with Parmesan and butter. ”

Ingredients

200 g hen of the woods, cleaned weight
15 g dried ceps
4 small

Method

Clean the fresh mushrooms thoroughly, and separate into small lobes. Soak the dried ceps in warm water for 20 minutes, then drain, reserving the water, and finely chop. Remove most of the fat from the lamb shoulders, trimming them well. You want each piece to weigh about 200g. Lay the pieces, boned side up, on the work surface.

Mix the chopped herbs and garlic together, season with salt

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