Lombata di agnello al vapore con carciofi stufati | Le ricette di Iper La grande i

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

Spice Level: