Abbacchio alla Cacciatora (Lazian-Style Braised Lamb)
This Lazian-style braised lamb, known as Abbacchio alla Cacciatora, is a classic Roman dish that features tender lamb cooked in a savory tomato-based sauce. It's a comforting and flavorful dish that's perfect for a special dinner or a holiday meal.
Ingredients
- 2 lbs lamb shoulder, cut into chunks
- 2 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup dry white wine
- 1 can (14 oz) crushed tomatoes
- 1/2 cup chicken broth
- 2 sprigs fresh rosemary
- Salt and pepper to taste
Instructions
- Season the lamb chunks with salt and pepper.
- Heat the olive oil in a large Dutch oven over medium-high heat. Add the lamb and brown on all sides. Remove the lamb from the pot and set aside.
- Lower the heat to medium and add the chopped onion. Cook until softened, then add the minced garlic and cook for another minute.
- Pour in the white wine and let it simmer for a few minutes to reduce slightly.
- Return the lamb to the pot and add the crushed tomatoes, chicken broth, and rosemary sprigs. Season with salt and pepper.
- Bring the mixture to a simmer, then reduce the heat to low. Cover and let it braise for about 2 hours, or until the lamb is tender.
- Once the lamb is tender, remove the rosemary sprigs and adjust the seasoning if needed.
- Serve the braised lamb hot, accompanied by your favorite side dishes.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 2 hours
- Total time:
- 2 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 450 per serving
- Protein
- 35g
- Carbohydrates
- 10g
- Fat
- 30g
Supplies
Dutch oven Cutting board Knife Measuring cups and spoons
Tools
Ladle Tongs
Serving suggestions
Serve the braised lamb with creamy polenta or mashed potatoes and a side of sautéed greens for a complete meal.
Tips & tricks
For extra flavor, you can add a splash of balsamic vinegar to the braising liquid before simmering.
Cost
$25