Italian Lamb Stew with Herbs and Vegetables

Ingredients

• 1.5 kg (3.3 lbs) lamb shoulder, cut into chunks 1.5 kg (3.3 lbs) lamb shoulder, cut into chunks
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 carrots, peeled and diced 2 carrots, peeled and diced
• 2 celery stalks, diced 2 celery stalks, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 zucchini, diced 1 zucchini, diced
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 500ml (2 cups) beef or vegetable broth 500ml (2 cups) beef or vegetable broth
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 40g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot or Dutch oven over medium heat.
2. 2.
   Add the lamb chunks and brown them on all sides. Remove the lamb from the pot and set aside.
3. 3.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
4. 4.
   Add the diced carrots, celery, bell pepper, and zucchini to the pot. Cook for a few minutes until the vegetables start to soften.
5. 5.
   Return the lamb to the pot and add the canned diced tomatoes, beef or vegetable broth, tomato paste, bay leaves, dried thyme, and dried rosemary. Season with salt and pepper to taste.
6. 6.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for 2-3 hours, or until the lamb is tender and the flavors have melded together.
7. 7.
   Remove the bay leaves and adjust the seasoning if needed.
8. 8.
   Serve the Buglione d'agnello hot, garnished with fresh parsley.

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.
• Dried thyme and rosemary — If you prefer a more intense flavor, you can crush the dried herbs slightly before adding them to the stew to release their oils.

Tips & Tricks

• For an extra depth of flavor, marinate the lamb chunks in olive oil, garlic, and herbs for a few hours before cooking.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with a little water and add it to the stew during the last 15 minutes of cooking.
• Serve the Buglione d'agnello with crusty bread or over a bed of creamy polenta for a complete meal.

Serving advice

Serve the Buglione d'agnello in deep bowls, allowing the aromatic steam to waft up and entice your senses. Accompany it with a side of crusty bread or creamy polenta to soak up the flavorful broth.

Presentation advice

Garnish the stew with a sprinkle of freshly chopped parsley to add a pop of color. Serve it in rustic earthenware bowls to enhance the traditional Italian feel.