Abbacchio brodettato

Method

1. 1 Fry the bacon, then pan-fry the lamb chunks for 5 minutes until the crust is dark brown.
2. 2 Sauté the onions, then sprinkle with flour and pour in the white wine, simmering for 5 minutes until reduced.
3. 3 Simmer in a covered pot over low heat for 80 minutes until the lamb is tender and falls off the bone.
4. 4 Beat the egg yolks with lemon juice, then gradually pour in little by little hot broth to warm it up.
5. 5 Warm the eggs gradually before pouring them into the pot; pouring them directly will cause them to clump together.
6. 6 Pour the egg mixture into a saucepan on the stovetop and stir until the sauce thickens, then sprinkle with parsley.

With an appliance

• Pressure cooker 1 hr 20 min

  Replace step 3: high-pressure cooking for 30 minutes, then release the pressure naturally; the egg sauce is still made outside on the stovetop.