Lamb Stew Alla Romana

By Gail Poll

From Union Square Cafe (Second Helpings)

Ingredients

• 3 pounds trimmed lamb shoulder, cut into 1 1/2-inch cubes
• Kosher salt
• Freshly ground black pepper
• 3 tablespoons olive oil
• 6 cups thinly sliced white onions
• 2 tablespoons chopped garlic
• 1 teaspoon Aleppo pepper, or scant 1/2 teaspoon crushed red pepper flakes
• 3 tablespoons coarsely chopped fresh rosemary
• 1 1/2 cups white wine
• 1 cup lamb stock or chicken broth
• 1 1/2 tablespoons white wine vinegar
• 2 tablespoons anchovy paste
• 2 tablespoons chopped parsley

Details

Preparation time 30mins
Cooking time 150mins

Preparation

Step 1

Preheat the oven to 325 degrees

Spread the lamb cubes in a single layer on a baking sheet and sprinkle on both sides with 1 1/2 teaspoons salt and 1/2 teaspoon freshly ground black pepper.

Heat the oil in a 10-inch straight-sided oven-proof pot or Dutch oven over high heat. Working in batches, brown the meat on all sides and then transfer to a platter. When the lamb has been browned, pour off all but 2 tablespoons of fat from the pot. Add the onions and cook, stirring often, until wilted and lightly browned, about 10 minutes.

Reduce the heat to medium. Stir in the garlic, Aleppo pepper or pepper flakes, and rosemary, and cook 3 to 4 minutes.

Add the lamb to the pot along with the accumulated juices and stir well. Pour the wine, stock, and vinegar over the lamb and bring to a boil. Cover the pot, transfer to the oven, and bake for 1 1/2 hours.

Uncover the pot and stir in the anchovy paste. Return the pot to the oven and continue cooking, uncovered, until the meat is tender enough to cut with a spoon, about 30 minutes longer. The stewing liquid should be reduced enough to lightly coat the meat. If it is too thin, bring the stew to a gentle boil on top of the stove and reduce until the sauce thickened enough to cling to the meat. Taste and adjust for salt and pepper if necessary.

To serve, spoon into a warmed serving bowl and sprinkle with parsley.