Roman Hunter's Lamb Stew — Agnello alla Cacciatora alla Romana
A Roman hunter's-style lamb stew of bone-in pieces browned then braised with vinegar, white wine, garlic, rosemary, and anchovy — the tang of vinegar cutting through the richness, served with the dark sauce poured over polenta.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat lamb dry. Toss with flour, 1 tsp salt, and 0.5 tsp pepper. Smash 10 garlic cloves. Mince 4 anchovy fillets. Strip leaves from 6 rosemary sprigs. Measure vinegar, wine, stock, and polenta ingredients.
Sear
Heat 3 tbsp olive oil in a heavy pot over medium-high heat. Brown lamb in two batches, 4–5 minutes each, until deeply coloured. Remove and set aside.
Bloom
Reduce heat to medium. Add 2 tbsp olive oil, garlic, rosemary, anchovy, and bay leaves. Cook 90 seconds until anchovy dissolves into oil.
Build
Pour in vinegar, bubble 60 seconds until reduced by half. Add white wine, simmer 3 minutes until reduced by half. Return lamb, add stock and 0.25 tsp salt. Bring to bare simmer.
Braise
Reduce heat to low, partially cover, cook 60 minutes stirring every 15 minutes until lamb is fork-tender and sauce is glossy dark gravy. While lamb braises, bring 600ml salted water to simmer, whisk in polenta, cook 25–30 minutes stirring often until creamy, stir in butter and cheese.
Finish and plate
Discard rosemary stems and bay leaves. Taste sauce, adjust seasoning. Spoon polenta onto warm plates, top with lamb and dark sauce, scatter parsley, serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.