Buglione d'agnello

Buglione d'agnello is a traditional Tuscan dish originating from Maremma. In San Martino sul Fiora, the dish is usually made with a combination of lamb shoulder, tomatoes, garlic, red wine, rosemary sprigs, and black pepper. The lamb is browned on all sides in olive oil over high heat. Garlic is added to the pot and the red wine is poured over the ingredients. The mixture is cooked until the liquid evaporates. The tomatoes are diced and added to the dish and everything is seasoned with salt and pepper. The buglione is simmered over low heat until the lamb is tender and the sauce thickens. In order to serve the dish, thick slices of toasted bread are rubbed with garlic and placed in a bowl, and then topped with the sauce and succulent pieces of lamb. It's recommended to pair the dish with a glass of Morellino di Scansano or Brunello di Montalcino.