Lamb with saffron
Ingredients:
- A shoulder of lamb
- Extra virgin olive oil
- 6 pistils of saffron
- A glass of white wine
- Meat broth
- Salt
- Pepper
Cut into pieces the shoulder of the lamb. Pu it in a saucepan with oil, salt and pepper. Cook, stirring often, and when the meat is lightly colored, add the white wine and let it dry slowly. Add occasionally a little broth to bring the lamb to cooking. Just before removing from the fire unite pistils of saffron, soaked with broth.
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