Roman lamb stew (abbacchio alla cacciatora)
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
1 hr 10 mins
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Total Time
1 hr 30 mins
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Servings
4 approx
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Calories
282 kcal
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Course
Main Course
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Cuisine
Italian
Roman lamb stew (abbacchio alla cacciatora)
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This comforting lamb stew is easy to make, full of flavor and the meat is wonderfully tender.
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Ingredients
- 2 cloves garlic
- 1 tem rosemary
- 2 anchovies see notes
- 2 tablespoon wine vinegar
- 3 tablespoon olive oil
- 1 ¾ lb lamb shoulder diced into bite-sized pieces (see notes)
- ½ teaspoon salt approx
- ½ teaspoon pepper approx
- 1 tablespoon flour
- 3 tablespoon dry white wine
Instructions
- Peel the garlic and cut one clove in half and set aside. Roughly chop the other clove.
- Remove the leaves from the stem of rosemary and finely chop them. Add the garlic and anchovies to the rosemary and chop them all together until they form a coarse paste. Use the side of your knife to mash the garlic and anchovies a little towards the end, adding a little salt if needed to help them mash.
- Place the garlic-rosemary paste in a small bowl and add the vinegar. Mix all together so the paste breaks up in the liquid. Set aside.
- Warm the oil in a medium-large Dutch oven or similar pan with a lid over a medium heat. Add the two halves of garlic clove and brown on both sides then remove from the pan.
- Increase the heat to medium-high and add the lamb. It can be good to start by adding some, then wait a minute before adding the rest to save the temperature reducing too much. Season the meat with salt and pepper then turn the meat to brown it all over.
- Once the meat has browned, sprinkle over the flour and stir to mix through. Try to avoid having any lumps of flour left.
- Add the wine to the pan and stir to deglaze any browning from the bottom of the pan. Allow most of the alcohol to evaporate then add the rosemary-vinegar mixture.
- Stir through the vinegar mixture then reduce the heat and cover the pan with a lid. Reduce the heat further if needed to have the mixture just gently simmering. Cook for around 1 - 1 ½ hours until the meat is very tender. If needed, top up the liquid a little with some water or stock so it doesn't become dry, but you don't want a very liquid mixture either. Serve the meat with the sauce that has formed.
Notes
- I'd suggest lamb shoulder here, but you could use leg or ready-diced lamb which can be from various parts. If you use a boneless shoulder roast, you probably want to but nearer 2lb/900g or even a little more as there will likely be a reasonable amount of fat you want to trim - the amount above is the fairly well trimmed weight (a little more or less in the end is fine).
- Traditionally, this recipe would use salted anchovies, rinsed off before using. If you don't have these, though, anchovies in oil are also fine.
Nutrition Information
Show Details
Calories
282kcal
(14%)
Carbohydrates
3g
(1%)
Protein
26g
(52%)
Fat
17g
(26%)
Saturated Fat
4g
(20%)
Cholesterol
81mg
(27%)
Sodium
381mg
(16%)
Potassium
391mg
(11%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
10IU
(0%)
Vitamin C
1mg
(1%)
Calcium
27mg
(3%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4approx
Amount Per Serving
Calories 282 kcal
% Daily Value*
| Calories | 282kcal | 14% |
| Carbohydrates | 3g | 1% |
| Protein | 26g | 52% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 81mg | 27% |
| Sodium | 381mg | 16% |
| Potassium | 391mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 10IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 27mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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