Cut the sheep meat into not too small pieces.
In a large pan, heat the oil and brown the meat pieces, turning them several times.
Add the onion, celery, and garlic after lowering the heat.
Cook for a few minutes without wilting the vegetables too much.
Pour in the craft beer and cook until it reduces.
Add the light meat broth, herbs, and parsley.
Cook on very low heat for at least 60-90 minutes, adjusting with salt and pepper.
Remove from heat when the meat is tender to the touch of a fork.
Large pan
Store in the fridge for up to 2 days in an airtight container.
The craft beer to be used can vary depending on personal preferences and the type of meat chosen.
Italy, Sardegna
| Energy (kcal) | 213.68 |
| Carbohydrates (g) | 1.02 |
| of which Sugars (g) | 0.99 |
| Fat (g) | 20.09 |
| of which Saturates (g) | 4.57 |
| Protein (g) | 5.85 |
| Fiber (g) | 0.28 |
| Sale (g) | 0.08 |
