Lamb Stew

Name: Lamb Stew
Prep time: 25 min
Cook time: 100 min
Total time: 125 min
Yield: 4
Ingredients: Lamb 3.8 lbs; Salted capers 5 tsp; Carrots 1; White onions 1; Celery 1 rib; Red wine 1.7 cups; Meat broth 1.67 cups; Tomato paste 2 tbsp; Juniper berries 4; Cloves 1; Ground black pepper 10; Sage 1 sprig; Thyme 1 sprig; Bay leaves 1 foglio; Rosemary 1 sprig; Garlic 1; Fine salt to taste; Black pepper to taste; Extra virgin olive oil to taste

it de fr es br

950

Calories per serving

Energy Kcal 950
Carbohydrates g 4.2
of which sugars g 4.2
Protein g 73.3
Fats g 62.8
of which saturated fat g 28.44.00
Fiber g 1.4
Cholesterol mg 266
Sodium mg 1341

Difficulty: Easy
Prep time: 25 min
Cook time: 1 h 40 min
Serving: 4
Cost: Average

PRESENTATION

Stewed lamb is like a cozy hug from the Abruzzo region, especially during Easter. And here's the thing: lamb is the real star, simmered in a sauce that makes it so, so tender. This lamb stew recipe feels like it came straight out of those rustic kitchens where, you know, hearty, no-fuss food is just what everyone wants. The sauce? It soaks up all those rich flavors from the meat—really tasty.

And look, locals love dipping thick slices of homemade bread into the pot, soaking up every last drop of that rich sauce. It's like a little celebration every time, perfect for families during holidays or just unwinding after a long day. Really good stuff. Throughout Abruzzo, lamb dishes are everywhere. You've got your stewed lamb, sure, but also those arrosticini—super super tasty grilled skewers—and creamy plates of agnello cacio e ova with cheese and eggs. Each dish shows a different, unique way locals dig into lamb.

But a good easy lamb stew? It always stands out. For sure. Those deep, almost earthy flavors—so good. In some towns, they throw in a few veggies or potatoes, turning it into a full-on lamb stew with vegetables that's just so satisfying. And the sauce? Pretty simple. Other classics like abbacchio alla cacciatore pop up on tables too, especially in central and southern Italy, where lamb is a must-have for big celebrations.

Thing is, the rustic, homey feeling of these stews makes them unforgettable, with simple, strong flavors that you just can't forget. It is all about sharing, savoring, and enjoying that taste that folks keep coming back for—time and time again.

How to prepare Lamb Stew

To prepare the stewed lamb, first clean and cut the celery, carrot, and onion into cubes of about 1/2 inch (1 cm) 1. Chop the spices with a knife 2 and tie the aromatic herbs (sage, thyme, bay leaf, and rosemary) with string 3.

In a large pot with high sides, heat a drizzle of oil and sauté the vegetables 4 adding a clove of garlic, crushed but unpeeled 5. Add the chopped spices to the sauté 6.

After a few minutes, add the desalted capers 7 and continue over low heat for a few more minutes. Also add the bouquet of herbs 8. Finally, pour in the tomato paste 9, stir for a few minutes, and set aside; this will be the base for the stew cooking.

Salt the lamb 10, pour a drizzle of oil in a pan 11, place the lamb and brown it well on all sides over high heat 12.

When it has a nice toasted color, transfer the pieces of lamb to the pot with the vegetables 13. Remove the fat from the pan where you browned the meat 14 and pour the red wine into the same pan 15, making sure to deglaze the pan well.

When the alcohol has evaporated and it has reduced by 1/3 16, pour it into the pot with the meat 17. Return to heat and add the meat broth 18.

Continue cooking over very low heat, with a lid 19 for one hour and then another good half hour without a lid, so that the liquid evaporates and the sauce thickens 20. At this point, the stewed lamb is ready, serve it hot 21.

Storage

The stewing method is well-suited for storage. It can be prepared up to two days in advance by storing it in the refrigerator and reheating it in a pot. Freezing is not recommended.

Advice

It is recommended to choose lamb cuts that hold up well to cooking, pieces with bones, legs, shoulders, etc. If you want an even sweeter taste instead of red wine, which accentuates acidity, you can use brandy or marsala.

For the translation of some texts, artificial intelligence tools may have been used.

Lamb Stew

PRESENTATION

How to prepare Lamb Stew

Storage

Advice

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