Hessian-style Lamb Brodettato

Ingredients

In this adaptation, we infuse the traditional Italian Agnello brodettato with the unique flavors of Hessian cuisine. While the original recipe relies heavily on Italian herbs and spices, we incorporate local Hessian herbs and spices to enhance the dish's flavor profile. Additionally, we use ingredients commonly found in Hessian cuisine, such as locally sourced lamb and vinegar or lemon juice for a touch of acidity. These modifications give the dish a distinct Hessian twist while still maintaining its comforting and satisfying qualities. We alse have the original recipe for Agnello brodettato, so you can check it out.

• 1.5 kg (3.3 lbs) lamb, cut into chunks 1.5 kg (3.3 lbs) lamb, cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, finely chopped 2 onions, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 500 ml (2 cups) beef or vegetable broth 500 ml (2 cups) beef or vegetable broth
• 250 ml (1 cup) red wine 250 ml (1 cup) red wine
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried marjoram 1 teaspoon dried marjoram
• 1 tablespoon vinegar or lemon juice 1 tablespoon vinegar or lemon juice
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 45g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot 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 onions, garlic, carrots, and celery. Sauté until the vegetables are softened.
3. 3.
   Sprinkle the flour over the vegetables and stir well to coat.
4. 4.
   Return the lamb to the pot and pour in the beef or vegetable broth and red wine. Add the bay leaves, dried thyme, and dried marjoram. Season with salt and pepper.
5. 5.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 2 hours or until the lamb is tender.
6. 6.
   Stir in the vinegar or lemon juice and adjust the seasoning if needed.
7. 7.
   Serve the Hessian-style Lamb Brodettato hot with crusty bread or potatoes.

Treat your ingredients with care...

• Lamb — For the best results, choose tender cuts of lamb such as leg or shoulder. Trim any excess fat before cooking.
• Hessian herbs and spices — Consider using locally available herbs like lovage, caraway seeds, and parsley to infuse the dish with Hessian flavors.
• Vinegar or lemon juice — Adjust the amount of acidity to your taste preference. Add more if you enjoy a tangier flavor or reduce it if you prefer a milder taste.

Tips & Tricks

• For a thicker stew, you can mix a tablespoon of cornstarch with a little water and add it to the pot during the last 10 minutes of cooking.
• If you prefer a richer flavor, you can brown the lamb in batches instead of all at once.
• Feel free to add seasonal vegetables like peas or green beans to the stew for added freshness and color.
• Serve the Hessian-style Lamb Brodettato with a dollop of sour cream or yogurt for a creamy twist.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Hessian-style Lamb Brodettato in deep bowls, allowing the rich broth to surround the tender lamb chunks. Garnish with fresh parsley or lovage for a pop of color and freshness. Accompany the stew with crusty bread or boiled potatoes to soak up the flavorful juices.

Presentation advice

To present the Hessian-style Lamb Brodettato beautifully, arrange the tender lamb chunks on top of the stew, allowing them to be the centerpiece. Drizzle a little extra broth over the meat for a glossy finish. Sprinkle some freshly chopped herbs on top for an added touch of vibrancy.