Testi di Turco - Italian Clay Pot Lamb Stew

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 of garlic, minced 3 cloves of garlic, minced
• 2 carrots, peeled and diced 2 carrots, peeled and diced
• 2 celery stalks, diced 2 celery stalks, diced
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 sprigs of rosemary 2 sprigs of rosemary
• 2 sprigs of thyme 2 sprigs of thyme
• 2 bay leaves 2 bay leaves
• 500 ml (2 cups) beef or vegetable broth 500 ml (2 cups) beef or vegetable broth
• 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): 10g, 5g
• Protein: 45g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a Dutch oven or a large pot 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 they turn golden brown and fragrant.
4. 4.
   Add the diced carrots and celery to the pot and cook for a few minutes until they start to soften.
5. 5.
   Return the lamb to the pot and add the diced tomatoes, tomato paste, rosemary, thyme, and bay leaves. Season with salt and pepper.
6. 6.
   Pour in the beef or vegetable broth, ensuring that the ingredients are fully submerged.
7. 7.
   Bring the stew to a boil, then reduce the heat to low and cover the pot. Simmer for 2-3 hours, or until the lamb is tender and the flavors have melded together.
8. 8.
   Serve the Testi di Turco hot, garnished with fresh herbs if desired.

Treat your ingredients with care...

• Lamb shoulder — For the best results, choose boneless lamb shoulder with some marbling, as it will add flavor and tenderness to the stew.

Tips & Tricks

• For a richer 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 water and add it to the pot during the last 15 minutes of cooking.
• Serve Testi di Turco with crusty bread or polenta to soak up the delicious sauce.

Serving advice

Testi di Turco is best served hot, straight from the pot. Accompany it with a side of crusty bread or polenta to fully enjoy the flavors and soak up the savory sauce.

Presentation advice

Present Testi di Turco in individual clay pots or rustic bowls to showcase its traditional roots. Garnish with a sprig of fresh rosemary or thyme for an added touch of elegance.