Lamb Brasato di Stinco di Agnello

Lamb Brasato di Stinco di Agnello Recipe - Traditional Italian Dish

Region / culture: Italy | Preparation time: 20 minutes | Cooking time: 2 hours | Servings: 6

Introduction

Lamb Brasato di Stinco di Agnello is a delicious and hearty Italian dish that features tender lamb shanks braised in a flavorful mixture of white wine, tomatoes, olives, and herbs. This dish is perfect for a special occasion or a cozy family dinner.

History

This recipe has its roots in traditional Italian cuisine, where braising meat is a popular cooking technique. Braising involves cooking meat slowly in a liquid until it becomes tender and flavorful. Lamb Brasato di Stinco di Agnello is a classic example of this technique, resulting in a dish that is rich, savory, and full of depth.

Ingredients

6 lamb shanks
4 tbsp extra virgin olive oil
2 tsp sea salt
2 tsp freshly ground black pepper
6 anchovy fillets in olive oil
1 tbsp fresh chopped rosemary
0.25 tsp chili flakes
1 bottle dry white wine
1 cup beef stock
0.5 cup chopped tomatoes
20 chopped black olives
2 tbsp chopped parsley

How to prepare

Preheat the oven to 350°F (177°C).
In a large heavy pot, warm the olive oil over medium heat.
Add the lamb and cook until it is well browned on all sides.
Pour off any excess fat and season the lamb with salt and pepper.
Add the anchovies, garlic, chili, and rosemary to the pot and cook gently for 1 minute.
Pour in the wine and bring it to a simmer. Then add the stock and tomatoes, bring to a simmer again, and cover the pot tightly with a lid.
Place the pot in the oven and let the lamb braise for 2 hours, or until the meat is fork-tender.
Remove the pot from the oven and let it rest for 15 minutes before removing the lid.
Stir in the and heat through.
Transfer the lamb to a warm platter and sprinkle it with parsley.

Variations

For a twist on this classic recipe, try adding diced carrots, celery, and onions to the braising liquid for added flavor and texture.

Cooking Tips & Tricks

Make sure to brown the lamb shanks well before braising them. This will help to develop a rich flavor in the dish.

- Be sure to use a heavy pot with a tight-fitting lid for braising the lamb. This will help to ensure that the meat cooks evenly and stays moist.

- Don't rush the braising process - low and slow is the key to tender, flavorful lamb shanks.

Serving Suggestions

Serve Lamb Brasato di Stinco di Agnello with creamy polenta or mashed potatoes and a side of roasted vegetables for a complete meal.

Cooking Techniques

Braising is the key cooking technique for this recipe, as it helps to tenderize the lamb shanks and infuse them with flavor.

Ingredient Substitutions

If you don't have lamb shanks, you can use lamb shoulder or leg meat instead.

Make Ahead Tips

This dish can be made ahead of time and reheated before serving. The flavors will continue to develop as it sits.

Presentation Ideas

Serve Lamb Brasato di Stinco di Agnello in a shallow bowl with a sprinkle of fresh parsley on top for a beautiful presentation.

Pairing Recommendations

Pair this dish with a bold red wine, such as a Chianti or Barolo, to complement the rich flavors of the lamb.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the oven before serving.

Nutrition Information

Calories per serving

400 per serving

Carbohydrates

5g per serving

Fats

20g per serving

Proteins

35g per serving

Vitamins and minerals

This dish is rich in iron, zinc, and vitamin B12, which are important nutrients for overall health.

Alergens

This recipe contains anchovies and olives, which may be allergens for some individuals.

Summary

Lamb Brasato di Stinco di Agnello is a nutrient-dense dish that is high in protein and healthy fats. It is a satisfying and delicious meal option.

Summary

Lamb Brasato di Stinco di Agnello is a classic Italian dish that is perfect for a special occasion or a cozy family dinner. With its tender, flavorful lamb shanks and rich braising liquid, this dish is sure to impress your guests and leave them wanting more. Enjoy!

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Lamb Brasato di Stinco di Agnello. It was a warm summer afternoon, and I was visiting an old friend in the quaint town of Tuscany. We sat in her cozy kitchen, sipping on homemade limoncello as she prepared a delicious meal for us to enjoy.

As she worked, I couldn't help but notice the mouthwatering aroma that filled the air. The scent of garlic, rosemary, and slow-cooked meat made my stomach rumble with anticipation. I watched as she carefully seasoned the lamb shanks, browned them in a hot pan, and then braised them in a rich red wine sauce.

I asked her where she learned to make such a delectable dish, and she smiled, a twinkle in her eye. She told me that the recipe had been passed down through generations of her family, originating from her great-grandmother who lived in the Italian countryside.

She explained that her great-grandmother used to raise her own sheep and would often cook this dish for special occasions, such as weddings or holidays. The slow braising process tenderized the meat, allowing it to soak up all the flavors of the wine, herbs, and spices.

I was in awe of the history and tradition behind this recipe, and my friend graciously agreed to teach me how to make it. She walked me through each step, from marinating the lamb shanks overnight to simmering them in the savory sauce for hours until they were fall-off-the-bone tender.

I was amazed at how simple yet intricate the recipe was, requiring only a few basic ingredients but yielding a dish that was so full of depth and flavor. I could see why this dish had been cherished by her family for generations.

After hours of patiently waiting for the lamb to braise to perfection, we finally sat down to enjoy the fruits of our labor. The meat was unbelievably tender and flavorful, the sauce rich and aromatic. Each bite was a symphony of flavors that danced on my taste buds.

As I savored the last morsel of lamb, I knew that this recipe would become a staple in my own kitchen. I could already imagine serving it to my own family and friends, sharing the story of its origins and the love that went into its preparation.

Since that day in Tuscany, I have made Lamb Brasato di Stinco di Agnello countless times, each batch a tribute to the tradition and heritage that inspired it. And every time I cook it, I am transported back to that warm summer afternoon, sitting in my friend's kitchen, learning a recipe that would become a part of my own culinary repertoire.

So, if you ever find yourself in need of a hearty and soul-warming dish, look no further than this recipe for Lamb Brasato di Stinco di Agnello. It may take time and patience to prepare, but the end result is well worth the effort. Just be sure to pair it with a good bottle of red wine and some crusty bread to soak up all the delicious sauce. Buon appetito!