Abbacchio alla Romana
Tender braised lamb shoulder infused with garlic, rosemary, and white wine in the Roman tradition. A rustic, aromatic braise finished with a bright anchovy and vinegar sauce.
- Total time
- 75 min
- Servings
- 4
- Calories
- 520
- Protein
- 62g
Ingredients
- 1.5 kg lamb shoulder, boneless and trimmed of excess fat
- 1.5 teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoon olive oil
- 6 clove garlic cloves, peeled
- 3 sprig fresh rosemary sprigs
- ½ cup dry white wine
- 2 tablespoon anchovy fillets, chopped, plus red wine vinegar
Instructions
- 1
Cut the lamb shoulder into 4 equal pieces, each roughly 4 inches across. Pat each piece completely dry with paper towels.
- 2
Sprinkle 1.5 teaspoons of salt and 0.5 teaspoon of black pepper evenly over all sides of the lamb pieces.
- 3
Pour 3 tablespoons of olive oil into a large, heavy-bottomed pot or Dutch oven and set it over medium-high heat until the oil shimmers and slides quickly when you tilt the pan, about 2 minutes.
- 4
Place all 4 lamb pieces in the hot oil, leaving space between them. Do not move them. Cook for 3–4 minutes until the bottom surface turns deep brown.
- 5
Using tongs, flip each piece over. Cook undisturbed for another 3–4 minutes until this side is also deep brown.
- 6
Remove the lamb pieces from the pot and set them on a plate to the side.
- 7
Add the 6 peeled garlic cloves to the same pot, still over medium-high heat, and stir constantly for 30 seconds until they are fragrant and the color lightens slightly.
- 8
Pour the 0.5 cup of white wine into the pot and use a wooden spoon to scrape up all the brown stuck-on bits from the bottom, stirring for 1 minute until the wine smells less sharp.
- 9
Return the lamb pieces to the pot, nestling them among the garlic. Lay the 3 rosemary sprigs on top of the lamb.
- 10
Cover the pot with a lid and reduce heat to medium-low. Braise for 45 minutes, then check that the lamb is very tender when poked with a fork—it should feel like butter.
- 11
Remove the pot from heat. Lift out and discard the rosemary sprigs using tongs.
- 12
Stir the 2 tablespoons of chopped anchovy and the red wine vinegar into the braising liquid in the pot until the anchovies dissolve, about 1 minute of stirring.
- 13
Return the pot to medium heat and simmer gently, uncovered, for 2 minutes until the sauce is heated through but not boiling.
- 14
Divide the lamb pieces and sauce equally among 4 serving bowls or plates, ensuring each serving gets lamb, garlic cloves, and sauce.
Tools you’ll need
- large heavy-bottomed pot or Dutch oven with lid (at least 5 liters)
- cutting board
- sharp chef's knife
- paper towels
- tongs
- wooden spoon
- measuring spoon
- plate
- serving bowls or plates
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