This lamb and potato stew is simple to prepare, but you will need to stay close to it because the stock needs to be added gradually to -prevent boiling the meat. Once the potatoes are added do not stir, as this will mash them.
Lamb and Potato Stew – Spezzattino d’agnello con Patate
- 3lb 4oz (1.6kg) lamb, trimmed and cut into small pieces
- salt and pepper
- a little flour, for dusting
- 10 tbsp extra-virgin olive oil
- 3 onions, finely chopped
- 2 celery stalks
- 4 sage leaves
- 9oz (250g) baby carrots, peeled and left whole
- 8fl oz (200ml) white wine
- 2 pints (1.2 litres) hot meat stock
- 2lb 2oz (1kg) potatoes, peeled, washed and cut into chunks
- 1lb 8oz (800g) mangetout, washed and left whole
- Season the pieces of lamb well with salt and pepper, then dust in flour, tossing the meat well with your hands to fully coat, then shaking off any excess. Set aside.
- In a large, deep frying pan, heat the olive oil and add the onions, celery, sage leaves and carrots. Stir-fry over a medium heat, until the onion and celery soften, stirring from time to time to avoid any of the vegetables burning and sticking.
- Add the meat to the pan and seal on all sides. Add the wine and boil until the liquid evaporates. Reduce the heat, cover the pan with a lid and cook over a medium heat for 5 minutes. Remove the lid and pour in a couple of ladlefuls of stock. Continue to cook over a medium heat for 40 minutes, adding more stock if necessary.
- Add the potatoes, with more stock if necessary, then cover with a lid and cook for 20 minutes. Five minutes before the end of cooking time gently stir in the mangetout, making sure that the potatoes don’t break up. Season to taste, then remove from the heat and serve.