Agnello alla Marsicana
Tender lamb pieces slowly braised with sweet peppers, rosemary, and garlic in the style of the Marsica area in south-western Abruzzo.
- Prep
- 20 min
- Cook
- 55 min
- Total
- 75 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 540 kcal
Equipment
- •Heavy-bottomed casserole or wide pan
- •Chef knife
- •Chopping board
- •Wooden spoon
- •Tongs
Nutrition
Per serving, approximate
- Calories
- 540 kcal
- fat
- 36 g
- carbs
- 8 g
- fibre
- 3 g
- protein
- 42 g
- calories
- 540 kcal
Instructions
- 1
Pat the lamb pieces thoroughly dry with kitchen paper and season lightly with salt.
- 2
Heat the extra virgin olive oil in a wide heavy-bottomed casserole over medium-high heat.
- 3
Add the lamb pieces in a single layer and brown them well on all sides for eight minutes.
- 4
Add the crushed garlic cloves and rosemary sprigs to the pan and fry for one minute until fragrant.
- 5
Pour in the dry white wine and let it bubble briskly until the sharp alcohol smell evaporates.
- 6
Stir in the sliced bell peppers, tomato passata, and warm water.
- 7
Season the pan with black pepper and the remaining salt, stirring to combine.
- 8
Cover with a tight lid, lower the heat, and simmer gently for forty minutes.
- 9
Remove the lid and simmer for another ten minutes until the sauce thickens and the lamb turns tender.
- 10
Discard the woody rosemary stems and garlic cloves before taking the pan off the heat.
- 11
Rest the stew for five minutes before spooning it into warm shallow bowls.
Chef's tips
Browning the lamb in batches prevents the meat from steaming and gives a deeper braising flavour. Choose lamb shoulder rather than lean leg cuts for the juiciest, most tender texture during slow cooking.
Ingredient substitutions
- lamb shoulder → young goat or mutton, adjusted with a slightly longer cooking time
- dry white wine → dry red wine (such as Montepulciano d'Abruzzo) for a deeper, earthier sauce
Storage
Keep leftovers in an airtight container in the refrigerator for up to three days.
Reheating
Reheat gently in a covered pan over low heat with a splash of water until piping hot throughout.
Common mistakes to avoid
- •Crowding the pan during initial searing, which boils the meat rather than caramelising it.
- •Cooking at too high a boil, which tightens the lamb muscle fibres and makes the meat tough.
- •Slicing the peppers too thinly so they dissolve completely into mush during braising.
Serving suggestions
Cooked Agnello alla Marsicana?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Abruzzo
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
