Italian cuisine · Meat & Kebab

Agnello alla Cacciatora

Hunter-style lamb ragout with rosemary and garlic, finished at the end with anchovies and vinegar.

Ingredients · for 4 servings

• 1 kg lamb shoulder, cubed
• 6 anchovy fillets in oil
• 4 garlic cloves
• 3 sprigs rosemary
• 3 tbsp red wine vinegar
• 200 ml white wine
• 300 ml vegetable broth
• 1 dried chili pepper
• 2 tbsp flour
• 5 tbsp olive oil
• Salt, pepper

Instructions

1. Pat the lamb cubes dry, salt, pepper and dust thinly with the flour, tapping off any excess.
2. Heat olive oil in a wide Dutch oven until very hot and brown the meat in batches for 8 min. all over so a crust forms and it doesn't stew.
3. Add two chopped garlic cloves, the crumbled chili pepper and two rosemary sprigs, fry for 1 min. and deglaze with the white wine.
4. Reduce the wine uncovered for 5 min., pour in the broth and braise covered over low heat for 50–55 min. until the lamb yields to a fork.
5. Meanwhile, pound the anchovy fillets with the remaining two garlic cloves, the needles of the third rosemary sprig and the red wine vinegar in a mortar into a coarse paste.
6. Stir the paste into the pot, reduce everything uncovered for 5 min. until the sauce is dark and velvety, adjust the seasoning and serve with toasted bread or polenta.