Preparation

Cut the lamb pieces, not too small, and bring them to the fire in a clay pot or use cast iron, together with the oil, the garlic (pounded and peeled), salt and pepper and let it brown. Add the shallots cut in a cross and, when they turn golden, add the paprika, white wine, vinegar and about half of the broth to the pan.
After 30 minutes of boiling, add the remaining broth, extending the boil until it is well refined. (Cook over low heat, for approximately 1h30)
Adjust the seasonings and change the stew to a heated clay dish, in which you placed the thinly sliced ​​bread slices. Serve then, very hot.

Ingredients

  • 1 Kg of lamb neck
  • 1 glass of broth
  • 3 tablespoons of olive oil
  • 100 ml of white wine (use a good wine)
  • 1 tablespoon of red wine vinegar
  • 6 small onions (shallots)
  • 5 cloves of garlic
  • 1 spoon (coffee) of sweet paprika
  • Salt and ground pepper q.s.
  • Homemade bread cut into thin slices