Spezzatino di Agnello
A slow-braised or oven-roasted meat specialty cooked with aromatic herbs, rich pan reduction, and traditional farm-fresh accompaniments.
Ingredients
- • 800g prime cut of meat (braising steak, chicken thighs, lamb shoulder, or pork tenderloin)
- • 2 large yellow onions, roughly chopped
- • 3 carrots and 2 celery stalks, sliced
- • 4 cloves garlic, crushed
- • 300ml rich red wine or dark ale
- • 400ml rich beef or poultry bone broth
- • Fresh rosemary sprigs, bay leaves, and fresh thyme
- • 2 tbsp plain flour, sea salt, and cracked black pepper
Preparation Steps
Browning: Dust the meat lightly in seasoned flour. Heat beef dripping or olive oil in a Dutch oven and sear the meat over high heat until deeply browned on all sides. Remove and set aside.
Aromatics: In the same pot, cook onions, celery, and carrots until caramelised. Stir in garlic and tomato purée, cooking for 1 minute.
Deglazing & Braising: Pour in the wine or ale to deglaze the pan, scraping up all browned bits. Return the meat, add bone broth and fresh herbs, cover tightly, and braise in the oven at 150°C for 2.5 hours until fork-tender.
Serving: Skim and reduce the sauce until glossy. Serve steaming hot with buttery mashed potatoes and steamed greens.