One-pot Sicilian Lamb Stew
Indulge in the flavours of Sicilian cuisine with this rustic lamb stew, featuring a luscious combination of red wine, Parmesan, and Manchego for a truly satisfying treat
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!
Notes
Choose a red wine that pairs well with lamb to enhance the final dish. Here are three suggestions:
Sicilian Primitivo: A robust, fruit rich and tannin moderate wine which will add depth and complexity
Syrah/ Shiraz: Dark fruit flavours and a spicy undertone enhance and stand up to the rich flavours of the lamb
Chianti: Fruit filled acidity and a hint of earthiness make this a delicious match to the lamb and cheese
Nutrition
Calories: 732kcal
Tried this recipe?Let us know how it was!