Description
A traditional recipe for Roman lamb stew, known as Abbacchio, featuring tender lamb braised with white wine, rosemary, and garlic.
Ingredients
Scale
- 2 lbs lamb shoulder or neck, cut into 1.5-inch pieces
- 1/4 cup olive oil
- 2 cloves garlic, smashed
- 1 large sprig fresh rosemary
- 1/2 cup dry white wine
- 1 cup lamb or chicken broth
- 1/4 cup all-purpose flour (for dredging)
- Salt to taste
- Black pepper to taste
Instructions
- Pat the lamb pieces dry. Season them lightly with salt and pepper, then lightly dredge them in flour, shaking off excess.
- Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat.
- Brown the lamb pieces in batches until golden on all sides. Remove the browned lamb and set it aside.
- Reduce the heat to medium. Add the smashed garlic and the rosemary sprig to the pot. Cook for one minute until fragrant, being careful not to burn the garlic.
- Return the lamb to the pot. Pour in the white wine and let it bubble, scraping up any browned bits from the bottom of the pot. Cook until the wine is reduced by half.
- Add the broth. The liquid should mostly cover the meat; add more broth if necessary.
- Bring the liquid to a simmer. Cover the pot tightly, reduce the heat to low, and cook slowly for 2 to 2.5 hours, or until the lamb is very tender and easily pulls apart with a fork.
- Remove the rosemary sprig before serving. Adjust salt and pepper as needed.
Notes
- For the most authentic flavor, use lamb shoulder or neck pieces, as they contain connective tissue that breaks down during slow cooking.
- If you prefer a thicker sauce, mix one tablespoon of flour with two tablespoons of cold water and stir this slurry into the stew during the last 15 minutes of cooking.
- This stew pairs well with crusty bread or simple boiled potatoes.
- Prep Time: 20 min
- Cook Time: 2 hr 30 min
- Category: Dinner
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3
- Sodium: 350
- Fat: 25
- Saturated Fat: 9
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 1
- Protein: 45
- Cholesterol: 120