Braised Lamb with Anchovy Sauce Abbacchio Alla Cacciatora
Transport your taste buds to the heart of rustic Italian cuisine with Braised Lamb with Anchovy Sauce, or Abbacchio Alla Cacciatora—a traditional Roman dish that harmoniously blends robust flavors and tender textures. This hearty recipe features succulent bone-in lamb slowly braised to perfection in a fragrant medley of garlic, rosemary, sage, and white wine. A tangy deglaze with red wine vinegar enhances the depth of flavor, while a bold anchovy-caper sauce stirred in during the final simmer elevates the dish with a savory, umami-packed punch. Served with crusty bread or creamy roasted potatoes, this slow-cooked masterpiece promises an unforgettable dining experience. Perfect for a cozy gathering or a festive feast, this dish is a celebration of bold ingredients and time-honored techniques, highlighting the essence of Italian culinary tradition.
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Recipe Information
Ingredients
- 1000 grams Lamb (bone-in, shoulder or leg, cut into chunks)
- 60 ml Olive oil
- 4 cloves Garlic cloves (peeled and minced)
- 2 sprigs Fresh rosemary sprigs
- 4 leaves Fresh sage leaves
- 100 ml Red wine vinegar
- 120 ml Dry white wine
- 250 ml Chicken or vegetable stock
- 4 fillets Anchovy fillets
- 2 tablespoons Capers (rinsed and drained)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Flat-leaf parsley (chopped, for garnish)
Instructions
Heat 2 tablespoons of olive oil in a large, heavy-bottomed skillet or Dutch oven over medium heat.
Season the lamb chunks with salt and pepper. Add the lamb to the skillet in batches, browning them on all sides (about 5–7 minutes per batch). Remove browned lamb pieces and set aside.
In the same skillet, add the minced garlic, rosemary, and sage. Cook for 1–2 minutes until fragrant.
Deglaze the pan with red wine vinegar, scraping up any browned bits from the bottom of the skillet.
Return the lamb to the skillet and pour in the white wine. Let it simmer for 3–5 minutes to allow the alcohol to evaporate.
Add the stock, ensuring it covers the lamb three-quarters of the way up. Bring the mixture to a gentle simmer, then reduce the heat to low and cover with a lid.
Cook the lamb for approximately 1.5 to 2 hours, stirring occasionally, until the meat is tender and the liquid has reduced to a flavorful sauce.
In a small bowl, mash the anchovy fillets with 2 tablespoons of olive oil until it forms a paste. Stir in the capers and mix well.
Add the anchovy sauce to the lamb during the last 10 minutes of cooking. Stir well to incorporate the flavors.
Adjust seasoning with additional salt and black pepper if needed.
Garnish with chopped flat-leaf parsley before serving. Serve the lamb hot, accompanied by crusty bread or roasted potatoes to soak up the rich sauce.
Nutrition Facts
Calories |
3782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 295.8 g | 379% | |
| Saturated Fat | 110.9 g | 554% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 840 mg | 280% | |
| Sodium | 8616 mg | 375% | |
| Total Carbohydrate | 11.0 g | 4% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 2.0 g | ||
| Protein | 227.2 g | 454% | |
| Vitamin D | 8.0 mcg | 40% | |
| Calcium | 419 mg | 32% | |
| Iron | 25.0 mg | 139% | |
| Potassium | 2985 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
