What are common mistakes when making Tianu di Agnello — Corsican Lamb Tianu Braise?

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.

What ingredients should I use for Tianu di Agnello — Corsican Lamb Tianu Braise?

Ovis aries (Corsican mountain lamb, bone-in pieces); Porcu Nustrale lard; Patrimonio or Ajaccio AOC red wine; Calamintha nepeta (Nepita)

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— Corsican

Tianu di Agnello — Corsican Lamb Tianu Braise

Corsican Braised Preparation

Tianu di Agnello — Corsican Lamb Tianu Braise

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

Greek
Moroccan

IV · Flavour Context

Deeply concentrated lamb, maquis herbs, Corsican wine reduction. The clay vessel adds a mineral note.

I Charcuterie Corse — Prisuttu, Lonzu, Figatellu II Maquis Herbs & Wild — Nepita, Immortelle, Myrtle III Seafood & Bottarga — Poutargue, Aziminu IV Soups & Stews — Minestra, Stufatu, Aziminu V Chestnut Canon — Farine de Châtaigne & Pulenda VI Fromages Corses — Brocciu AOP & Aged Island Cheeses VII Pastries & Sweets — Canistrelli, Fiadone, Falculella VIII Wild Game & Boar — Sanglier, Tianu, Civet IX Wines & Fortified — Patrimonio, Ajaccio, Cap Corse X Ceremonial & Festival — Easter, All Saints, Christmas

VI · Sensory Tests

visual: Dark mahogany braising liquid, meat falling from bone