Corsican Lamb Stew (Ragoût d'Agneau Corse)
Ragoût d'Agneau Corse, or Corsican Lamb Stew, is a traditional dish from the beautiful island of Corsica. This hearty and flavorful stew is a perfect representation of Corsican cuisine, with its emphasis on fresh, local ingredients and bold, rustic flavors.
Ingredients
- 2 lbs lamb shoulder, cut into chunks
- 2 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 can (14 oz) diced tomatoes
- 1 cup red wine
- 2 cups beef or lamb 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 pot over medium-high heat. Add the lamb and cook until browned on all sides. Remove the lamb from the pot and set aside.
- Reduce the heat to medium and add the onion and garlic to the pot. Cook until softened.
- Add the carrots and celery, and cook for a few minutes.
- Pour in the red wine and simmer for 5 minutes, scraping up any browned bits from the bottom of the pot.
- Return the lamb to the pot and add the diced tomatoes, broth, and rosemary. Bring to a simmer, then cover and cook for 1.5 to 2 hours, or until the lamb is tender.
- Adjust the seasoning with salt and pepper, and serve hot.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 2 hours
- Total time:
- 2 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 20g
Supplies
Large pot Cutting board Knife Spatula Measuring cups and spoons
Tools
Ladle Tongs Cooking spoon
Serving suggestions
Serving suggestions: Serve the Ragoût d'Agneau Corse with crusty bread or over a bed of creamy polenta.
Tips & tricks
Tips: For an extra depth of flavor, marinate the lamb in the red wine and rosemary for a few hours before cooking.
Cost
$25