Hearty Italian Herb-Infused Lamb Stew
Experience the rich traditions of Northern Italy with this Hearty Italian Herb-Infused Lamb Stew, a captivating dish that has been cherished and refined through generations. This stunning recipe is perfect for large family gatherings or celebrations, accommodating up to 14 guests with generous portions. The succulent pieces of lamb are slow-cooked to perfection, infusing your home with a delightful, aromatic fragrance that will have everyone eagerly waiting for dinner. Accompanied by fresh steamed potatoes to soak up the savory juices and vibrant green beans, this dish not only satisfies the appetite but also promises to be a standout centerpiece at any feast. For those who enjoy culinary creativity, the leftovers make for an incredible pie filling. Let the flavors of Italy inspire your next gathering with this iconic stew!
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Leg of Lamb
2 (Boned and cut into apple-sized chunks)
Butter
4-6 ounces (For browning the meat)
Olive Oil
4-6 tablespoons (For browning the meat)
Whole Bulb of Garlic
1 (Peeled)
Anchovies
1 (5 ounce) can (Drained)
Fresh Rosemary
1 bunch (Leaves only, stems discarded)
Salt
To taste
Fresh Ground Black Pepper
To taste
Balsamic Vinegar
3-4 tablespoons
Red Wine Vinegar
1 tablespoon
Water
1 cup
Lamb's Kidneys
6 (Soaked in milk and drained, chopped)
Instructions
1
Begin by boning and cutting the lamb legs into chunks approximately the size of an apple. If you prefer, ask your butcher to bone the meat for you or use pre-boned, diced lamb.
2
For the kidneys, drain them from the milk and chop them into small, manageable pieces.
3
In a large skillet, heat olive oil and butter over medium-high heat. In batches, brown the lamb chunks until they achieve a rich, nutty brown color on all sides. Avoid overcrowding the pan to ensure even browning; this should take about 10-15 minutes.
4
As you brown the lamb, transfer the cooked pieces to a crock pot.
5
If using, add the kidneys to the same skillet and quickly brown them, then add them to the crock pot with the lamb.
6
In a food processor, combine the anchovies, rosemary leaves (discard the stems), garlic cloves, salt, pepper, balsamic vinegar, red wine vinegar, and water. Blend until the mixture is smooth and well-combined.
7
Pour the blended mixture over the lamb and kidneys in the crock pot, stirring to ensure everything is thoroughly coated. Don’t be concerned if it appears thick; the lamb juices will create a beautiful sauce as it cooks.
8
Set your crock pot to the automatic setting for a maximum of 8-12 hours, or choose high for 4 hours followed by low for an additional 6 hours. The lamb should become incredibly tender, and the sauce will thicken nicely.
9
If you're not ready to serve immediately, this dish can be kept warm for up to 2 hours. It also freezes exceptionally well.
10
When ready to serve, garnish with fresh rosemary and pair with simple sides like steamed potatoes and fresh greens or crusty bread with salad for a delightful summer meal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Hearty Italian Herb-Infused Lamb Stew?
It is a traditional Northern Italian dish featuring slow-cooked lamb legs and kidneys infused with a blend of garlic, anchovies, rosemary, and balsamic vinegar.
How many people does this recipe serve?
This recipe is designed for large gatherings and can accommodate up to 14 guests with generous portions.
What cut of meat is used for this stew?
The recipe calls for two legs of lamb, boned and cut into chunks.
What size should the lamb chunks be?
The lamb should be cut into chunks approximately the size of an apple.
How do I prepare the lamb's kidneys?
The kidneys should be soaked in milk, drained, and then chopped into small pieces before browning.
What fat is used to brown the meat?
A combination of 4-6 ounces of butter and 4-6 tablespoons of olive oil is used to brown the meat.
How long does the browning process take?
Browning the lamb chunks in batches should take approximately 10-15 minutes to achieve a rich, nutty brown color.
Why should I brown the lamb in batches?
Browning in batches avoids overcrowding the pan, which ensures even browning and prevents the meat from steaming.
What equipment is needed for the main cooking process?
A crock pot or slow cooker is used to cook the stew after the meat has been browned.
What ingredients are used in the blended sauce?
The sauce includes anchovies, rosemary leaves, a whole bulb of garlic, salt, pepper, balsamic vinegar, red wine vinegar, and water.
How much garlic is required?
One whole bulb of garlic, peeled, is used in the sauce.
How should the rosemary be prepared?
Use one bunch of fresh rosemary, keeping the leaves only and discarding the woody stems.
Do I need to add a lot of water?
The recipe requires only 1 cup of water, as the lamb juices will create more sauce during the slow cooking process.
What if the sauce looks too thick before cooking?
Do not be concerned; the lamb will release its own juices as it cooks, which will thin and enrich the sauce.
What are the slow cooker settings for this stew?
You can use the automatic setting for 8-12 hours, or high for 4 hours followed by low for 6 hours.
How do I know when the lamb is ready?
The lamb is done when it is incredibly tender and the sauce has thickened nicely.
Can the stew be kept warm if guests are late?
Yes, the dish can be safely kept warm in the crock pot for up to 2 hours.
Is this recipe suitable for freezing?
Yes, this lamb stew freezes exceptionally well for future meals.
What are the best side dishes to serve with this stew?
It is traditionally served with fresh steamed potatoes and green beans to soak up the savory juices.
What is a good alternative side for a summer meal?
For a lighter summer meal, you can serve it with crusty bread and a fresh salad.
Can I use the leftovers for other dishes?
Leftovers from this stew make an excellent filling for a savory pie.
What garnish is recommended?
Garnish the finished dish with fresh rosemary sprigs for an aromatic presentation.
What kind of vinegar provides the best flavor?
The recipe uses a combination of 3-4 tablespoons of balsamic vinegar and 1 tablespoon of red wine vinegar.
What role do the anchovies play in the recipe?
Anchovies are blended into the sauce to provide a deep, savory umami base without a fishy taste.
How many kidneys are used?
The recipe calls for 6 lamb's kidneys.
Can I ask my butcher for help?
Yes, you can ask your butcher to bone the lamb legs for you to save time.
Is this a family-style recipe?
Yes, it is described as a captivating dish cherished and refined through generations, perfect for family gatherings.
What is the origin of this recipe?
This recipe is inspired by the culinary traditions of Northern Italy.
How much olive oil is needed?
You will need 4-6 tablespoons of olive oil for browning the lamb chunks.
Does the recipe include fiber or nutritional data?
The provided recipe data does not specify exact calorie, fat, or fiber counts, focusing instead on the traditional preparation method.