Tianu di Agnello — Corsican Lamb Tianu Braise
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The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
Corsica, France — interior mountain tradition; Easter preparation in villages of the Niolu and Cortenais
II
Description
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.
III
The Thread
—Kleftiko — sealed vessel slow lamb braise; same sealed-vessel technique Greek
—Mrouzia — sealed tagine lamb preparations; clay vessel braising convergence Moroccan
IV
Flavour Context
Deeply concentrated lamb, maquis herbs, Corsican wine reduction. The clay vessel adds a mineral note.
Pillars V — VII
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