Buglione di Agnello
A rustic Maremma lamb stew simmered in tomato, rosemary, and red wine, finished with a sharp splash of vinegar and served over thick grilled bread.
- Prep
- 20 min
- Cook
- 75 min
- Total
- 95 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 580 kcal
Equipment
- •Heavy-based casserole or Dutch oven
- •Tongs
- •Wooden spoon
- •Grill pan or toaster
Nutrition
Per serving, approximate
- Calories
- 580 kcal
- fat
- 28 g
- carbs
- 36 g
- fibre
- 4 g
- protein
- 42 g
- calories
- 580 kcal
Instructions
- 1
Pat the lamb pieces completely dry using kitchen paper.
- 2
Heat two tablespoons of olive oil in a heavy casserole over medium-high heat.
- 3
Brown the lamb in batches until deeply caramelised on all sides, then return all meat to the pot.
- 4
Add the crushed garlic cloves, rosemary, and sage leaves to the casserole.
- 5
Fry gently for one minute until the herbs release their fragrance.
- 6
Pour in the red wine and scrape up all browned bits from the base of the pot.
- 7
Simmer briskly until the wine reduces by half and smells sweet.
- 8
Stir in the crushed tomatoes, water, fine sea salt, and freshly cracked black pepper.
- 9
Cover with a lid and simmer gently on low heat for one hour until the meat is tender.
- 10
Remove the lid, pour in the red wine vinegar, and simmer uncovered for ten minutes until rich and glossy.
- 11
Toast the bread slices until crisp and place one slice in the bottom of each shallow bowl.
- 12
Ladle the hot lamb stew and thick sauce generously over the bread to serve.
Chef's tips
Do not skip the red wine vinegar at the finish, as its sharp acidity cuts through the rich lamb fat and defines this traditional Maremma stew. Using unsalted pane toscano allows the bread to soak up the savoury sauce without making the finished dish taste too salty.
Ingredient substitutions
- pane toscano → thick slices of rustic country sourdough, lightly toasted
- lamb shoulder → diced lamb leg or goat meat
- red wine vinegar → white wine vinegar or cider vinegar
Storage
Store leftover stew without the bread in an airtight container in the fridge for up to three days.
Reheating
Reheat gently in a saucepan over medium-low heat with a splash of water until piping hot, then spoon over fresh toasted bread.
Common mistakes to avoid
- •Crowding the pan when browning the lamb, which steams the meat instead of developing flavour.
- •Adding the vinegar too early, which dulls its bright finishing punch.
- •Using very soft, thinly sliced sandwich bread that collapses into mush under the sauce.
Serving suggestions
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