The Atlanta Journal-Constitution
EASTER LAMB STEW (AGNELLO BRODETTATO)
Agnello Brodettato is featured on Easter tables in the Lazio region of Italy (west central Italy, including Rome). The white wine-simmered stew is finished by enhancing the liquid with egg yolks, cheese and lemon to create a piquant, silky and luxurious sauce.
If substituting bacon for pancetta, omit the olive oil in the first step.
2 ounces pancetta, finely chopped, or 3 pieces uncooked bacon, chopped
2 large onions, thinly sliced
3 tablespoons olive oil, divided
3 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 pounds lamb stew meat, cut into
3/4-inch cubes
1 cup dry white wine, divided
1/2 cup water
2 egg yolks
1/2 cup grated Pecorino-Romano cheese
Juice of 1 lemon
2 tablespoons chopped fresh parsley, divided
1 lemon, sliced into thin rounds
Heat a large braiser or stew pot over medium heat. Add pancetta, onion and 1 tablespoon olive oil. Cook until onion is translucent and very soft, about 10 to 15 minutes. Using a slotted spoon, transfer onions to a bowl. Set aside. Do not wipe the rendered fat from the pot.
Whisk together the flour, salt and pepper in a shallow bowl or dish. Toss lamb cubes in the seasoned flour and add to the fat left in the pot, adding 1 to 2 tablespoons of the remaining olive oil if needed to prevent sticking. With the pot still over medium heat, brown the lamb slightly on all sides, turning cubes as needed.
Turn the heat to low and return the onions to the pot. Add 1/4 cup white wine to the pot, scraping up and tossing the meat and onion occasionally, until most of the wine evaporates and the sauce has thickened, about 25 minutes. Add remaining wine and the water.
Cover and cook until the lamb is very tender, about 40 minutes. Turn off heat.
Lightly beat the egg yolks together with the cheese, lemon juice and all but 1 teaspoon parsley in a small bowl. Temper egg mixture by adding a couple of tablespoons of the warm lamb juices from the pot to the eggs, stirring vigorously to prevent curdling of the eggs.
Test the temperature of the mixture and if it doesn’t feel warm, add another spoonful or two of the warm liquid. Pour the egg mixture over the lamb in the pot and stir until sauce is thick and silky.
The residual heat of the pot should thicken the sauce. If not, turn the heat to low and stir until thickened, another minute or two. When sauce is thickened, transfer the stew to a serving dish and top with remaining parsley. Garnish with lemon slices. Serve hot.
Serves 6-8.
Per serving, based on 6: 841 calories (percent of calories from fat, 73), 45 grams protein, 10 grams carbohydrates, 3 grams total sugars, 1 gram fiber, 67 grams total fat (27 grams saturated), 242 milligrams cholesterol, 807 milligrams sodium.