Agnello alla cacciatora Recipe
Ingredients
2.2kg leg of lamb, boned, fat trimmed, cut into 6cm pieces
2 tablespoons olive oil
3 garlic cloves, thinly sliced
185ml (3/4 cup) white wine
250ml (1 cup) chicken stock
125ml (1/2 cup) red wine vinegar
4 large fresh sage sprigs
4 large fresh rosemary sprigs
1/4 teaspoon dried chilli flakes
3 drained anchovy fillets, finely chopped
300g (2 cups) frozen broad beans, thawed, peeled
Roast potatoes, to serve
Agnello alla cacciatora Recipe
Method
Step 1
Season the lamb with salt. Heat the oil in a flameproof casserole dish over high heat and cook the lamb, in 2 batches, for 5 minutes or until browned. Transfer to a plate.
Step 2
Add the garlic to the dish. Cook, stirring, for 1 minute or until aromatic. Add wine. Cook, scraping the dish with a flat-edged wooden spoon to dislodge any bits that have cooked onto the base, for 1 minute. Add the lamb, stock and vinegar. Bring to the boil. Reduce heat to low. Add the sage, rosemary and chilli flakes. Season with pepper. Cover and cook, stirring occasionally, for 1 1/2 hours or until the lamb is tender.
Step 3
Use a slotted spoon to transfer the lamb to a plate. Increase heat to high. Add the anchovy and simmer for 7 minutes or until the liquid reduces by a quarter. Add the lamb and broad beans. Cook for 3 minutes or until warmed through. Serve with potatoes.
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