Abbacchio Brodettato with Lemon and Egg Sauce

Ingredients

• 2 pounds (900g) lamb shoulder, cut into chunks 2 pounds (900g) lamb shoulder, cut into chunks
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 1 cup (240ml) dry white wine 1 cup (240ml) dry white wine
• Zest and juice of 1 lemon Zest and juice of 1 lemon
• 2 sprigs fresh rosemary 2 sprigs fresh rosemary
• 2 bay leaves 2 bay leaves
• Salt and pepper, to taste Salt and pepper, to taste
• For the egg sauce: For the egg sauce:
• 3 large eggs 3 large eggs
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 22g, 6g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 42g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the lamb chunks and brown them on all sides. Remove the lamb from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant.
3. 3.
   Sprinkle the flour over the onions and garlic, stirring well to coat. Cook for a minute to remove the raw flour taste.
4. 4.
   Slowly pour in the chicken broth and white wine, stirring constantly to avoid lumps. Add the lemon zest, lemon juice, rosemary sprigs, and bay leaves. Season with salt and pepper.
5. 5.
   Return the lamb to the pot and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for about 1.5 to 2 hours, or until the lamb is tender and the flavors have melded together.
6. 6.
   In a separate bowl, whisk together the eggs and chicken broth for the egg sauce. Season with salt and pepper.
7. 7.
   Slowly pour the egg mixture into the pot, stirring gently to incorporate. Cook for an additional 5 minutes, stirring occasionally, until the sauce thickens slightly.
8. 8.
   Remove the rosemary sprigs and bay leaves before serving. Adjust the seasoning if needed.

Treat your ingredients with care...

• Lamb shoulder — For the best results, choose a lamb shoulder with a good amount of marbling, as this will ensure a tender and flavorful stew.
• Lemon — Use organic lemons if possible, as they have a more intense flavor. Make sure to wash the lemons thoroughly before zesting and juicing.
• Chicken broth — If you prefer a richer broth, you can use homemade chicken broth or a low-sodium store-bought version.

Tips & Tricks

• To enhance the flavor of the stew, marinate the lamb chunks in the lemon juice and zest for 1 hour before browning them.
• For a thicker sauce, you can add a slurry of cornstarch and water during the last few minutes of cooking.
• If you prefer a milder lemon flavor, reduce the amount of lemon zest and juice used.
• Serve the Abbacchio Brodettato with a sprinkle of fresh parsley on top for added freshness.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Abbacchio Brodettato hot in individual bowls, accompanied by crusty bread or creamy polenta. Garnish with a sprinkle of fresh parsley for a pop of color and freshness.

Presentation advice

To present the Abbacchio Brodettato beautifully, ladle the stew into shallow bowls, making sure to include a generous amount of broth. Place a sprig of fresh rosemary on top for an elegant touch. Serve with a side of crusty bread or polenta.