Non-VegetarianAbruzzese cuisine Main Course

Agnello allo Zafferano

Name: Agnello allo Zafferano
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Abruzzese
Ingredients: 800 g Lamb shoulder; 0.3 g navelli saffron threads; 45 ml Extra virgin olive oil; 2 cloves Garlic; 1 sprig Fresh rosemary; 150 ml Dry white wine; 250 ml hot light broth or water; 5 g Fine sea salt; 2 g freshly ground black pepper

Tender pieces of lamb braised gently with dry white wine, garlic, and golden Navelli saffron threads from the high plateaus of Abruzzo.

🇮🇹Italy· Abruzzo

Prep: 15 min
Cook: 50 min
Total: 65 min
Servings: 4
Difficulty: Easy
Calories: 490 kcal

Ingredients

0 of 9 gathered

Servings

800 g Lamb shoulder — cut into 4 cm chunks, excess fat trimmed
⅓ g navelli saffron threads — a generous pinch, lightly crushed
45 ml Extra virgin olive oil — robust Abruzzese oil preferred
2 cloves Garlic — peeled and lightly crushed
1 sprig Fresh rosemary — whole
150 ml Dry white wine — Trebbiano d'Abruzzo preferred
250 ml hot light broth or water — kept warm
5 g Fine sea salt — to taste
2 g freshly ground black pepper — to taste

Equipment

•Heavy-based casserole dish
•Small heatproof bowl
•Wooden spoon
•Tongs

Nutrition

Per serving, approximate

Calories: 490 kcal
fat: 34 g
carbs: 2 g
fibre: 0 g
protein: 42 g
calories: 490 kcal

Instructions

1
Place the saffron threads into a small bowl with four tablespoons of warm water to infuse.
2
Heat the extra virgin olive oil in a heavy casserole dish over medium-high heat.
3
Add the crushed garlic cloves and rosemary sprig, sizzling gently for one minute until fragrant.
4
Add the lamb chunks in a single layer and sear until lightly browned on all sides.
5
Season the meat evenly with fine sea salt and freshly ground black pepper.
6
Pour in the dry white wine, scraping any caramelised bits from the base of the pot.
7
Simmer briskly for three minutes until the harsh alcohol aroma evaporates completely.
8
Pour in the warm broth and the steeped saffron liquid with all its threads.
9
Reduce the heat to low, cover tightly with a lid, and simmer gently for forty minutes.
10
Remove the lid and cook for five more minutes until the lamb is tender and the sauce turns golden.

Chef's tips

Always steep saffron threads in warm water before adding them to extract their full colour and earthy fragrance. Choose lamb shoulder rather than lean leg cuts, as the gentle marbling keeps the meat meltingly tender during braising. Discard the rosemary sprig before serving to keep the saffron aroma pure.

Ingredient substitutions

Navelli saffron threads → high-quality whole saffron threads from Sardinia or Spain
Trebbiano d'Abruzzo → any crisp, unoaked dry Italian white wine

Storage

Keep cooled leftovers in an airtight container in the refrigerator for up to two days.

Reheating

Reheat gently in a covered saucepan over low heat with a splash of warm water until piping hot.

Common mistakes to avoid

•Boiling the saffron in dry hot fat, which burns the delicate threads and ruins the flavour.
•Using ground powdered saffron, which lacks the complex aroma of true Navelli threads.
•Rushing the braise over high heat, resulting in tough lamb rather than succulent meat.

Serving suggestions

Serve hot alongside roasted mountain potatoes seasoned with wild herbs.Pair with crusty rustic bread to mop up the golden saffron juices.Accompany with sauteed wild greens or bitter chicory.