An Italian lamb stew
Posted May 5th, 2009 at 08:21 AM by Theophylact
This is mostly made with winter vegetables, but it tastes like spring to me. It comes from the current issue of Saveur. The dish traditionally is made with a pastry crust like a pot pie, but the aluminum foil works fine.
Quote:
Pignata Di Agnello (Spring Lamb Stew)
SERVES 6
3 lbs. boneless, trimmed lamb shoulder, cut into 2" cubes
2 lbs. new potatoes, peeled and cut into 2" pieces
⅓ lb. pecorino cheese, cut into ½" cubes
¼ lb. piece soppressata or spicy salami, cut into ¼" cubes
2 tsp. crushed red chile flakes
4 sprigs thyme
2 carrots, peeled and cut crosswise into ¼"-thick coins
1 large onion, roughly chopped
1 rib celery, chopped
½ head (about 12 oz.) curly endive or escarole, ends trimmed and roughly chopped
Kosher salt and freshly ground black pepper, to taste
1. Combine ingredients in a 5-qt. Dutch oven with 2¼ cups water. Cover pot with aluminum foil and then with the pot lid to create a tight seal. Cook over medium-low heat, shaking dutch oven occasionally, until the lamb and potatoes are tender and the juices have thickened slightly, about 2½ hours.
SERVES 6
3 lbs. boneless, trimmed lamb shoulder, cut into 2" cubes
2 lbs. new potatoes, peeled and cut into 2" pieces
⅓ lb. pecorino cheese, cut into ½" cubes
¼ lb. piece soppressata or spicy salami, cut into ¼" cubes
2 tsp. crushed red chile flakes
4 sprigs thyme
2 carrots, peeled and cut crosswise into ¼"-thick coins
1 large onion, roughly chopped
1 rib celery, chopped
½ head (about 12 oz.) curly endive or escarole, ends trimmed and roughly chopped
Kosher salt and freshly ground black pepper, to taste
1. Combine ingredients in a 5-qt. Dutch oven with 2¼ cups water. Cover pot with aluminum foil and then with the pot lid to create a tight seal. Cook over medium-low heat, shaking dutch oven occasionally, until the lamb and potatoes are tender and the juices have thickened slightly, about 2½ hours.
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Recent Blog Entries by Theophylact
- Absurdly simple pasta (August 20th, 2009)
- An Italian lamb stew (May 5th, 2009)
- A classic British pub dish (February 4th, 2009)
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- Spaghetti and Meatballs (January 20th, 2009)
