Get ready to transport your taste buds to sunny Sicily with this delicious and hearty One-Pot Sicilian Lamb Stew. This comforting dish highlights the best of Italian cuisine with a twist that’s sure to delight your dinner guests.
Start by softening onions in a large pot, releasing their sweet aroma. Then, brown chunks of lamb shoulder until they’re golden brown on the outside. This step is key to developing deep, rich flavours. Next, deglaze the pot with a splash of red wine, scraping up all those tasty bits from the bottom. Add chicken stock and let everything simmer slowly. The lamb becomes tender and succulent as it soaks up all the delicious flavours. Your kitchen will smell amazing!
But wait, there’s more! To finish, stir in not one, but two types of cheese. This adds a creamy, tangy element that takes the stew to a whole new level. A sprinkle of fresh parsley on top adds a pop of colour and freshness. Not only is this stew delicious, but it’s also packed with nutrients. Lamb is an excellent source of protein and B vitamins. Plus, the slow-cooking method helps preserve these nutrients.
Wondering how to serve this Sicilian delight? It’s perfect ladled into a warmed bowl alongside crusty bread for mopping up the sauce. This One-Pot Sicilian Lamb Stew is comfort food at its finest. It’s perfect for cosy family dinners or impressing guests at your next dinner party.
Easy to make, impossible to resist. Why not give it a try? Your taste buds will thank you!
No fancy equipment is needed to make this hearty, traditional stew. You’ll need electronic scales to weigh your ingredients, a decent chefs knife to prep your ingredients and a heavy bottomed, lidded stock pot
One-Pot Sicilian Lamb Stew
One-pot Sicilian Lamb Stew
Equipment
- 1 Stock pot Large, lidded and heavy bottomed
Ingredients
- 2 tbsp Olive oil
- 2 large Onions
- 2 tbsp Duck fat/ Goose fat
- 2 cloves Garlic
- 1 kg Lamb shoulder
- 240 ml Red wine (See recipe notes for choice)
- 450 grams New potatoes
- 250 ml Chicken or Veal stock
- 60 grams Pecorino or Parmesan cheese (Grated)
- 60 grams Manchego or Caciocavello cheese (Grated)
- 50 grams Fresh parsley (Chopped)
Instructions
Prep
- Thinly slice the onions and garlic
- Half any of the larger new potatoes so they are all of similar size
- Cube the lamb into large bite sized pieces
- Weigh/ measure the other ingredients
To Make
- Heat the oil in your large stockpot over a medium heat and add the onions. Add a pinch of salt, cover and cook for 6-8 minutes stirring frequently until soft and translucent
- Increase the heat to medium high. Add the duck fat to melt. Season the meat with salt and pepper, add to the pot and brown, stirring frequently
- Add the garlic and cook for 1 minute then add wine. Scrape the bottom of the pan to deglaze and reduce the liquid by half
- Add the potato and stock and bring to the boil. Reduce to a low heat to maintain a low simmer. Cover and cook on a low heat for 45 minutes
- Tilt the pan and skim off any excess fat and check that the lamb is tender. Add the grated cheese and parsley. Stir and turn off the heat, cover and allow the flavour to develop for 5 minutes
To Serve
- Serve in a warmed bowl with a little extra cheese and some fresh parsley. I serve with crusty fresh bread, this stew is too delicious not to mop up the bowl!