Braised Lamb With Anchovies, Garlic and White Wine
Updated May 1, 2024
- Total Time
- 3 hours
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds lamb shoulder
- salt and pepper
- 1chopped shallot
- 2tablespoons minced garlic
- 3anchovy fillets (more to taste)
- 1½cups white wine
- ½cup stock
Nutritional analysis per serving (10 servings)
283 calories; 20 grams fat; 8 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 16 grams protein; 342 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut lamb shoulder into 2-inch cubes. Sprinkle with salt and pepper, and brown in a large skillet over medium-high heat; remove.
- Step 2
To the skillet, add shallot, garlic, and a few anchovy fillets; cook until fragrant. Add wine, stock or water and browned lamb. When the liquid boils, lower heat to a simmer, cover and cook until tender, 1½ to 2½ hours. Garnish: Parsley.
Private Notes
Comments
Not the most well-written recipe, but once I got it to work, it was delicious. For starters, no oil is listed, yet the direction is to brown the lamb. I used 2 T olive oil. The 2 cups of liquid was quite a lot for the 2 lbs of lamb, and the dish looked like a soup (nothing like the photo). The lamb was grey. I poured off the liquid and reduced it by 2/3rds, and re-browned the lamb in olive oil, added the reduced stock, and finally I had an edible, eye-appealing dish that my husband loved.
Crowd pleaser! It easily doubles and is forgiving. Some notes: -cast iron or enamel dutch oven ideal -used beef stock -browning: used salt and pepper, very little oil on the meat, none in the pan. Let it caramelize, don’t futz with it -use 1 whole tin of anchovies and dump the oil from the tin into the pan with the shallots and garlic so they have something to cook in -the anchovies are flavor bombs and will dissolve into the stock/wine so i started using two tins, dont worry about bones or bits
Browned meat heavily, then doubled shallot, anchovies, and garlic. Threw in some lemon wedges, which made the broth delicious fragrant and a bit lighter. Served with green beans over whole wheat couscous. DELICIOUS.
Does come out a little soupy. Doesn't hurt to reduce the stock a little, it absorbs great with mash or bread. I threw in some half cooked rice, served it as a congee with some veg. Warms the soul for at least a few days
The picture in the recipe really doesn't do this dish justice. After nearly 2 hours of simmering, the sauce was divine - meaty, slightly sweet and very subtle. (I did sub red onion for shallot as it's what I had on hand. I didn't add any fat to the pan to brown the meat but did throw in a little of the olive oil the anchovies came in later on. I would definitely make this again.
Simple and delicious. I removed the lamb when tender and reduced the sauce a bit. Then added the lamb back in with a big bunch of chard and continued to braise until the greens were very tender. This became a ragu tossed with rigatoni and garnished with parsley, toasted pine nuts, and a bit of crumbled feta. Squeeze some lemon at the table. So good!