Abbacchio alla Romana

Name: Abbacchio alla Romana
Prep time: 20 min
Cook time: 1 h 40 min
Total time: 2 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 1kg lamb shoulder, cut into pieces; 4 cloves garlic, sliced; 3 sprigs rosemary; 4 anchovy fillets; 200ml dry white wine; 100ml white wine vinegar; 3 tbsp olive oil; salt and pepper to taste

Roman-style spring lamb braised with white wine, anchovies, garlic and rosemary. Stirring the anchovies into the hot oil until they completely melt away builds a savoury, umami-rich base you won't actually taste as fish, just as depth.

Total time

120 min

Prep

20 min

Cook

100 min

Difficulty

medium

Cuisine

Italian

Ingredients

1kglamb shoulder, cut into pieces

4 clovesgarlic, sliced

3 sprigsrosemary

4anchovy fillets

200mldry white wine

100mlwhite wine vinegar

3 tbspolive oil

salt and pepperto taste

Instructions

Season lamb pieces well.

Brown in olive oil in batches over high heat.

Add garlic, anchovies and rosemary. Stir until anchovies melt.

Add wine and vinegar, let bubble 2 minutes.

Cover and braise on low heat 1.5 hours until very tender.

Serve with roasted potatoes and the braising juices.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

903

Protein

64.4g

Fat

64g

Carbs

5.5g

Fiber

2.2g

Sodium

336mg

Reviews

Leave a review

★★★★★

No account needed to post. New reviews are checked before they appear publicly.