Today, I’m bringing you into my kitchen to prepare a fragrant and tasty dish: Lamb Stew with Apples and Sage. A recipe that’s lovely to make on autumn days, with the first chills and ideal to serve as a main dish during the holidays.
The other day, I brought home some lamb stew from the butcher to cook it as I often do in the oven. However, when I opened the fridge, I realized that two apples had been there for a bit too long. So, in an instant, the idea popped into my head to combine lamb, apples, white wine, and sage (only later did I think pine nuts would be nice too). The result was surprising: incredibly tender meat with a fragrant cooking base and a delicate sweetness that perfectly complements the lamb.
Surely, for this Christmas, I will replace the roast lamb with this dish, making a pleasant surprise for my entire family. I will serve it in a terracotta casserole, with a few fresh sage leaves as a final touch. Let me know if you try it.
Anna – lappetitovienmangiando
If you like lamb (milk-fed lamb under 13 lbs), don’t miss the upcoming recipes:
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 2 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 1.3 lbs lamb stew
- 2 tablespoons extra virgin olive oil
- 1 cup dry white wine
- 2 large apples
- 6 leaves sage
- 1 tablespoon pine nuts
- 1 cup water
- 1 clove large garlic
- to taste salt and pepper
Tools
- 1 Casserole
- 1 Cutting board
- 1 Knife
Preparation
Take the stew out of the fridge an hour before cooking and, once it reaches room temperature, pat it dry to remove any moisture. Clean the apples, cut them into wedges, then slice them not too thinly. Finally, chop the sage leaves finely.
In a high-edged casserole, sauté a whole garlic clove along with the extra virgin olive oil, then add the meat. After a good browning, add the sage and sprinkle with freshly ground pepper if possible.
At this point, keeping a medium-high flame, add the boiling white wine, apples, and pine nuts, and let cook for about 15/20 minutes. If the liquid dries out too much, add boiling water little by little, and never cover.
Just before turning off the heat, season with salt and arrange on a serving platter.
Serve my Lamb Stew with Apples and Sage immediately and very hot, pouring all the cooking sauce over it and perhaps decorating with more fresh sage leaves, which I didn’t have at the time.
Tips, Variations, and Storage
The lamb stew can be stored in the fridge for 2 days, becoming even more flavorful. However, put it in an airtight container, glass or ceramic, to avoid contamination.
It can also be frozen in portions and reheated in a pot or microwave.
For a more pronounced flavor, just add a bit of sweet mustard or a splash of white wine vinegar in the last minutes of cooking.
FAQ
Can I use another type of meat?
Yes, you can replace the lamb with veal cubes. The result won’t be the same, but still delicious.
What white wine is best to use?
I prefer a dry and fragrant wine to enhance the meat without overpowering its flavor.
Can I prepare it in advance?
Sure, the flavors meld better the next day. Just warm it gently before serving.
