Entree: Italy – Molise – Agnello al Cotturo (Slow-braised Molisan lamb in tomato, wine, and herb sauce)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs 30 min

Total 2 hrs 50 min

Ingredients

- 3 lb (1.36 kg) bone-in lamb shoulder, cut into large pieces
- 2 tbsp (30 ml) extra-virgin olive oil
- 1 medium onion, finely chopped (about 5 oz / 140 g)
- 2 carrots, diced (about 6 oz / 170 g)
- 2 celery stalks, diced (about 4 oz / 115 g)
- 4 cloves garlic, smashed
- 1 cup (240 ml) dry white wine
- 14 oz (400 g) canned peeled tomatoes, crushed by hand
- 1 cup (240 ml) low-sodium chicken or lamb stock
- 2 sprigs fresh rosemary
- 2 bay leaves
- 1 tsp (5 g) dried oregano
- 1/2 tsp (2.5 g) crushed red pepper flakes, optional
- 1 tbsp (15 g) tomato paste
- 1 tsp (5 g) sea salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 tbsp (15 ml) red wine vinegar or to finish
- 2 tbsp (30 ml) chopped flat-leaf parsley for garnish

Instructions

1. Season the lamb pieces generously with salt and pepper. Heat olive oil in a large heavy pot or Dutch oven over medium-high heat. Brown lamb in batches, 4–5 minutes per side, until well caramelized. Transfer browned pieces to a plate.
2. Reduce heat to medium. Add onion, carrot, and celery to the pot and cook until softened and starting to color, about 8–10 minutes. Add garlic and tomato paste and cook 1 minute more.
3. Deglaze with white wine, scraping up browned bits. Let the wine reduce by half, about 3–4 minutes.
4. Return lamb to the pot. Add crushed tomatoes, stock, rosemary, bay leaves, oregano, and crushed red pepper if using. Bring to a gentle simmer.
5. Cover the pot and braise in a preheated oven at 325°F (160°C) for 2 to 2 1/2 hours, or simmer gently on the stovetop over low heat until the lamb is fork-tender.
6. Remove lamb pieces and reduce the sauce on the stovetop if too thin, skimming any excess fat. Adjust seasoning with salt, pepper, and a splash of red wine vinegar to brighten the sauce.
7. Return the lamb to the sauce to warm through. Sprinkle with chopped parsley and serve with polenta, roasted potatoes, or crusty bread.