From decobabeone@hotmail.com Tue Apr 18 10:14:51 2006
Date: 13 Apr 2006 14:18:37 -0700
From: Umbrian <decobabeone@hotmail.com>
Newsgroups: uk.food+drink.misc
Subject: Re: Searching for Italian lamb recipe

I've never heard of it, but at the price of real balsamic, it could be
a very expensive lamb dish.  Balsamic vinegar is from Modena, so a
search on agnello aceto balsamico fagiolini Modena ought to get you
something.
Here's the closest, but no green beans.
Agnello All'aceto Balsamico Tradizionale
carne

Per 6 persone
A base di agnello

Ingredienti:
1 - coscio d'agnello disossato di 1200 g-- 1 leg of lamb boned, about 2
pounds
1 - porro  1 leek
1 - carota  i carrot
1/2 Costa - sedano  1 rib of celery
aglio  garlic
alloro--   bay leaf
Alcune Bacche - ginepro--  some juniper berries
4 Cucchiai - olio d'oliva extra-vergine -- 4 tablespoons EV olive oil
vino rosso -- red wine
2 Cucchiai - aceto balsamico tradizionale -- 2 tablespoons balsamic
vinegar
sale -- salt
pepe  pepper

Preparazione:
Marinare il coscio 3 ore con carota, sedano, porro a pezzi, ginepro,
alloro, aglio, vino e aceto balsamico. Scolarlo, asciugarlo e rosolarlo
in tegame; salare. Unire le verdure della marinata e rosolarle. Unire
metà marinata; cuocere per 1 ora circa la carne, rigirandola.
Toglierla, sgrassare e glassare il fondo di cottura, passarlo e
condirvi la carne.
Marinate the leg 3 hours with carrot, celery, leek cut up, juniper, bay
leaf, garlic, wine and balsamic venegar.  Drain it, dry it, and brown
in a pan.  Salt it.  Add the vegetables from the marinade and brown
them.  Add half the marinade, cook the meat  for one hour, turning it.
Take it out and remove the fat, then deglaze the pan juices, seiving
them, and pour over the meat.
Don't see why you couldn't serve green beans with that, but I wouldn't
cook them in the pot.