Lamb Stew, a Festive Main Courses and more, an ancient recipe that makes it delicious by eliminating its gamey taste.
Small but essential steps taught by grandma. An excellent main course that can be used to dress homemade macaroni with my Fresh Egg Pasta. Yes, dear readers, obtaining a first course as well is one of the economic tricks our grandmothers used to adopt.
So why not learn to repeat their ways of economizing in the kitchen while eating well? The peculiarity of this recipe is that the lamb is cooked in 3 steps, washing the pan and the meat. This will ensure the perfect success of the dish without the gamey smell typical of this meat. With the lamb stew, you’ll discover an aromatic, rich, and easy recipe.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Winter, Spring
Ingredients
- 2.2 lbs Lamb (In pieces)
- 2 glasses White wine
- 5 tbsps Extra virgin olive oil
- 2 sprigs Rosemary
- 4 leaves Sage
- 2 leaves Bay leaves
- 7 Cherry tomatoes
- 1 Large golden onion
- 1 clove Garlic
- 1 bunch Parsley
- 2 pinches Salt (Generous)
- 2 pinches Pepper
- 1 Chili pepper (Optional)
How to Prepare Lamb Stew
Wash and dry the pieces of lamb.
Place them in a pan and put it on the heat. Let the lamb dry, turning the pieces over.
Once dried, remove the lamb pieces from the pan and rinse them under water. Pat the meat dry with paper towels.
Wash the pan and place the lamb pieces back. Pour in a glass of wine and let the meat deglaze. When the wine has evaporated, remove the meat from the heat and repeat the previous operation.
Put two tablespoons of oil, the garlic clove, and half of the aromatic herbs (excluding the parsley) in the pan, gently sauté everything, and then add the lamb pieces, browning and flavoring them well on all sides.
Peel and slice the onion, transfer it to an aluminum, earthenware, or cast-iron pot, add the oil, and sauté over low heat. If desired, add the chili pepper.
Meanwhile, wash the cherry tomatoes and cut them into pieces, wash the parsley and chop it. Add them to the sautéed onion, along with the other aromatic herbs, and let them flavor.
Remove the lamb pieces from the pan, drain them from the seasoning, and add them to the sauce, salt, pepper, and pour in the remaining glass of wine. Cover the pot and bring the lamb stew to cook for about an hour. If necessary and if you want to dress pasta, add a glass of hot water halfway through cooking.
Now grandma’s lamb stew is ready to be served.
If you want to dress macaroni with its sauce, enrich the dish with some excellent salted ricotta.
How to Store Lamb Stew
The Lamb Stew can be stored in the fridge for 2 days.
