SPEZZATINO DI AGNELLO CON CARCIOFI E CASTAGNE - la video ricetta di Chef Max Mariola

lamb shoulder

🥗Healthier: chicken thighs

💰Cheaper: beef chuck

Chicken is lower in fat, while beef chuck is more affordable.

red wine

🥗Healthier: grape juice

💰Cheaper: cooking wine

Grape juice adds sweetness without alcohol, while cooking wine is less expensive.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lighter, and bouillon is a cost-effective substitute.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: herb blends

Dried herbs are more concentrated and often less expensive.

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 and brown on all sides, about 8-10 minutes.

Pour in red wine and scrape up any browned bits from the bottom of the pot, simmer for 2-3 minutes.

Add chopped tomatoes, beef broth, bay leaves, rosemary, and thyme; stir to combine.

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

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

Add cubed potatoes and cook for an additional 30-40 minutes, until potatoes are tender.

Season with salt and black pepper to taste.

Remove bay leaves and herb stems before serving.

Garnish with chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level: