Non-VegetarianMarchigiana cuisine Main Course

Agnello in Potacchio

Name: Agnello in Potacchio
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Marchigiana
Ingredients: 1000 g bone-in lamb shoulder; 45 ml Extra virgin olive oil; 4 clove Garlic cloves; 3 sprig Fresh rosemary; 150 ml Dry white wine; 150 g tomato passata; 1 piece dried red chilli; 6 g Fine sea salt; 2 g Black pepper

Agnello in Potacchio, also called agnello all'ingannatora in dialect, is a classic Marchigiano dish of tender spring lamb pieces braised with garlic, fresh rosemary, white wine, and a hint of tomato.

🇮🇹Italy· Marche

Prep: 15 min
Cook: 50 min
Total: 65 min
Servings: 4
Difficulty: Easy
Calories: 540 kcal

Ingredients

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Servings

1000 g bone-in lamb shoulder — cut into bite-sized pieces
45 ml Extra virgin olive oil — Marchigiano oil preferred
4 clove Garlic cloves — unpeeled and lightly bruised
3 sprig Fresh rosemary — whole sprigs
150 ml Dry white wine — Verdicchio dei Castelli di Jesi or di Matelica
150 g tomato passata — smooth puréed tomatoes
1 piece dried red chilli — crushed
6 g Fine sea salt — or to taste
2 g Black pepper — freshly cracked

Equipment

•Heavy-bottomed casserole or terracotta pot
•Tongs
•Wooden spoon
•Chef's knife

Nutrition

Per serving, approximate

Calories: 540 kcal
fat: 36 g
carbs: 4 g
fibre: 1 g
protein: 48 g
calories: 540 kcal

Instructions

1
Pat the lamb pieces thoroughly dry with kitchen paper and season evenly with salt and black pepper.
2
Heat the extra virgin olive oil in a heavy-bottomed casserole over medium-high heat until shimmering.
3
Add the lamb pieces in a single layer without overcrowding the pan.
4
Brown the meat deeply on all sides for eight to ten minutes to develop rich caramelisation.
5
Add the bruised garlic cloves, whole rosemary sprigs, and crushed chilli, sizzling for two minutes until fragrant.
6
Pour in the white wine and scrape up all browned bits from the pan base.
7
Boil the wine vigorously for three minutes until the harsh alcohol vapour dissipates and liquid reduces by half.
8
Stir in the tomato passata, then reduce the heat to low.
9
Cover with a tight-fitting lid and simmer gently for forty minutes until the lamb is fork-tender.
10
Remove the lid and simmer uncovered for five minutes until the sauce reduces to a glossy coating.
11
Discard the woody rosemary stems and bruised garlic skins before serving.

Chef's tips

Ensure the lamb is thoroughly browned before adding wine, as colour equals flavour in potacchio cooking. Use a good dry Verdicchio wine, as its acidity balances the rich lamb fat. Keep the tomato light; the dish should be a glazed braise rather than a heavy red stew.

Ingredient substitutions

bone-in lamb shoulder → lamb leg or diced kid goat (capretto)
Verdicchio → any crisp, dry Italian white wine such as Trebbiano or Bianchello del Metauro

Storage

Store 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 or dry white wine until piping hot.

Common mistakes to avoid

•Adding too much tomato passata, which drowns out the rosemary and garlic glaze.
•Failing to brown the lamb deeply before adding liquids, resulting in a pale and boiled texture.
•Boiling the braise too rapidly, which can turn tender lamb stringy and tough.

Serving suggestions

Serve warm alongside roasted potatoes seasoned with wild fennel.Accompany with slices of crusty Marchigiano filone bread to mop up the pan juices.Pair with a glass of Verdicchio di Matelica or Rosso Piceno.