abbacchio alla romana secondo piatto per il pranzo di pasqua

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice maintains sweetness without alcohol.

lamb shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs are leaner and more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers similar cooking properties.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onions, carrots, and celery; sauté until softened, about 5-7 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add cubed lamb shoulder; brown on all sides, about 8-10 minutes.

Pour in red wine and scrape the bottom of the pot to deglaze.

Add diced tomatoes, chicken broth, bay leaves, rosemary, and thyme; stir to combine.

Season with salt and black pepper to taste.

Bring to a simmer, then cover and reduce heat to low.

Cook gently for about 1.5 to 2 hours, until lamb is tender.

Add cubed potatoes and cook for an additional 30 minutes, until potatoes are fork-tender.

Stir in peas and cook for another 5 minutes.

Remove bay leaves and herb stems before serving.

Serve hot with crusty bread.

Cooking Techniques

Spice Level:

Allergens