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Corsica, France — interior mountain tradition; Easter preparation in villages of the Niolu and Cortenais · Corsican Braised Preparation
Tianu (earthenware pot) is both vessel and dish name. Corsican mountain lamb (Ovis aries) cut into bone-in pieces, browned in rendered Porcu Nustrale lard, transferred to sealed terracotta tianu with Corsican wine, Allium sativum, fresh Mentha, Rosmarinus officinalis, and ripe tomatoes. The tianu is sealed with a flour-and-water paste and baked at 150°C for 3 hours without opening. This is the Easter lamb of interior villages — distinct from coastal roasted Agneau de Pâques.
Corsica, France — interior mountain tradition; Easter preparation in villages of the Niolu and Cortenais
Deeply concentrated lamb, maquis herbs, Corsican wine reduction. The clay vessel adds a mineral note.
1. Using a Dutch oven — metal does not produce the clay mineral note. 2. Covering without sealing — steam escapes. 3. Too high a heat — lamb toughens. 4. Too much liquid — boiled rather than braised.
1. Seal the tianu lid with flour-and-water paste — sealed vessel produces pressure-enhanced braising. 2. Brown the lamb first in lard. 3. Wine quantity: liquid comes halfway up the meat. 4. Temperature 150°C — never higher. 5. Never open the tianu during cooking.
Ovis aries (Corsican mountain lamb, bone-in pieces); Porcu Nustrale lard; Patrimonio or Ajaccio AOC red wine; Calamintha nepeta (Nepita)
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