Agnello alla Cacciatora (Hunter's-Style Lamb with Rosemary)
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Ingredients
- 800 g diced lamb shoulder
- 30 ml olive oil
- 5 garlic cloves
- 2 fresh rosemary sprigs
- 60 ml red wine vinegar
- 150 ml dry white wine
- 200 ml chicken stock
- 4 tinned anchovy fillets
Nutrition (per serving)
- Calories
- 577 kcal
- Protein
- 35.7 g
- Carbohydrate
- 1.6 g
- of which sugars
- 0.4 g
- Fat
- 45.4 g
- of which saturates
- 18.1 g
- Fibre
- 0.3 g
- Salt
- 1.10 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large flameproof casserole over a medium-high heat and brown the lamb in batches for 5-6 minutes until deeply coloured, then set aside.
- 2
Add the garlic and rosemary to the pan and cook for 1 minute, then pour in the red wine vinegar and white wine and bubble for 2 minutes, scraping up any browned bits.
- 3
Return the lamb to the pan, add the chicken stock and anchovy fillets, breaking the anchovies up with a spoon.
- 4
Cover and simmer gently for 1 hour, stirring occasionally, until the lamb is tender.
- 5
Remove the rosemary sprigs and season to taste before serving.
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