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braised lamb with anchovy sauce abbacchio alla cacciatora

Desciption

posted for zwt7- italy. found on alleasyrecipes.com.

Tags

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Steps

  1. Preheat the oven to 500
  2. In a heavy 10- to 12-inch skillet
  3. Heat the olive oil until a light haze forms over it
  4. Add the lamb
  5. 4 or 5 chunks at a time
  6. And brown it over moderately high heat
  7. As the chunks become richly colored on all sides
  8. Transfer them to a heavy 2 1 / 2- to 3-quart flameproof casserole
  9. Then pour off all but a thin film of fat from the skillet and set the pan aside
  10. Season the lamb with garlic
  11. Rosemary
  12. Salt and pepper
  13. And sprinkle it with flour
  14. Tossing the meat with a wooden spoon to coat the chunks as evenly as possible with the seasonings and flour
  15. Place the casserole in the upper third of the oven and brown the lamb uncovered for 8 to 10 minutes
  16. Turning it 2 or 3 times
  17. When no trace of gummy flour remains and the chunks of lamb are lightly crusted
  18. Remove the casserole from the oven and reduce the oven heat to 350
  19. Pour the vinegar into the waiting skillet and boil it briskly over high heat for a minute or two
  20. Scraping in any browned bits clinging to the bottom and sides of the pan
  21. Add the chicken stock to the vinegar
  22. Bring to a boil
  23. And pour the liquid over the lamb in the casserole
  24. Cover the casserole and place it in the middle of the oven
  25. Braise the lamb for about 1 hour
  26. Or until it is tender when pierced with the
  27. Just before serving
  28. Ladle 1 or 2 tblsp
  29. Of the sauce from the casserole in to a small bowl and mix in the chopped anchovies
  30. Stir the anchovy mixture into the casserole and cook for 2 or 3 minutes more
  31. Serve the lamb directly from the casserole or in a deep
  32. Heated platter

Step 16

Total Time in Minute 100

Ingredients Count 10

cooking braised lamb with anchovy sauce  abbacchio alla cacciatora

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Ingredients

Olive oil

Boneless lamb shoulder

Garlic

Dried rosemary

Salt

Fresh ground black pepper

Flour

Red wine vinegar

Chicken stock

Anchovy fillets

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