FOR TWO YEARS I'VE BEEN TRYING TO REPLICATE THE LAMB STEW WHICH LYNN ORDERED AT DA GINO PARLAMENO IN ROME. I'VE HAD SEVERAL FAILURES, PARTIALLY DUE TO THE PAUCITY OF TRUE SPRING LAMB, WHICH IS MILDER IN TASTE AND TEXTURE THAN THE LAMB AVAILABLE IN THIS COUNTRY. I TOOK A SECOND SHOT AT ABBACCHIO, A MARCELLA HAZAN RECIPE, WHICH I'D TRIED BEFORE WITH DIFFERENT CUTS. THIS TIME I USED TWO SMALL SHANKS AND LARGE CHUNKS OF LAMB SHOULDER, THE CUT CALLED FOR IN HER RECIPE. AS YOU'LL SEE, THIS STEW IS NOT DIFFICULT TO MAKE. THERE'S NO TOMATO. THE ONLY LIQUID IS VINEGAR AND WATER. BUT WHAT LENDS IT A LITTLE PUNCH IS THE FINAL ADDITION OF ANCHOVIES, WHICH ARE ONLY DETECTABLE AS A UMAMI-LIKE ENRICHMENT. THE SHANKS WERE TENDER AND DELICIOUS, BUT THE SHOULDER WAS TOUGH. SO I'D STICK WITH THE SHANKS. IF, HOWEVER, YOU'RE LUCKY ENOUGH TO ENCOUNTER TRUE SPRING LAMB, GO FOR IT: TRY A VARIETY OF CUTS.
https://johnpleshettemealoftheweek.com/recipes/lamb-stew-da-gino/
DRY THE SHANKS WITH PAPER TOWELS. SEASON WITH SALT.
BROWN THEM ON ALL SIDES IN A COMBINATION OF PEANUT OIL AND BUTTER.
PEEL 2 GARLIC CLOVES AND CHOP TOGETHER WITH ROSEMARY LEAVES AND SAGE.
TRIM AND PEEL THE CARROTS.
GRIND SOME FRESH PEPPER OVER THE SHANKS. TOSS IN THE GARLIC, SAGE AND ROSEMARY. TURN A FEW TIMES TO THE SHANKS ARE COATED WITH THE HERBS AND GARLIC.
USING A FINE MESH STRAINER, SHAKE A TBSP OF FLOUR OVER THE MEAT. TURN THE SHANKS ONCE.
ADD 1/2 CUP OF VINEGAR, COOK A FEW SECONDS, THEN ADD 1/3 CUP OF WATER. ADD THE CARROTS.
TURN THE HEAT DOWN SO THE STEW SIMMERS GENTLY, WITH THE LID ON BUT SLIGHTLY AJAR.
COOK FOR ABOUT 1 1/2 HOURS, ADDING MORE WATER AS NEEDED, TURNING OCCASIONALLY, UNTIL THE SHANKS ARE EASILY PIERCED WITH A SHARP FORK.
TOWARDS THE END OF THE COOKING, CHOP THE ANCHOVIES INTO A PULP AND PLACE IN THE TOP OF A DOUBLE BOILER. ADD A COUPLE OF TAPS OF LIQUID FROM THE STEW AND MASH TOGETHER WITH THE ANCHOVIES WITH A WOODEN SPOON.
ONCE THE LAMB IS COOKED, STIR IN THE ANCHOVY MIXTURE AND TURN THE SHANKS TO COAT.
GARNISH WITH ROUGHLY-CHOPPED PARSLEY AND SERVE.
SERVES 4
Ingredients
Directions
DRY THE SHANKS WITH PAPER TOWELS. SEASON WITH SALT.
BROWN THEM ON ALL SIDES IN A COMBINATION OF PEANUT OIL AND BUTTER.
PEEL 2 GARLIC CLOVES AND CHOP TOGETHER WITH ROSEMARY LEAVES AND SAGE.
TRIM AND PEEL THE CARROTS.
GRIND SOME FRESH PEPPER OVER THE SHANKS. TOSS IN THE GARLIC, SAGE AND ROSEMARY. TURN A FEW TIMES TO THE SHANKS ARE COATED WITH THE HERBS AND GARLIC.
USING A FINE MESH STRAINER, SHAKE A TBSP OF FLOUR OVER THE MEAT. TURN THE SHANKS ONCE.
ADD 1/2 CUP OF VINEGAR, COOK A FEW SECONDS, THEN ADD 1/3 CUP OF WATER. ADD THE CARROTS.
TURN THE HEAT DOWN SO THE STEW SIMMERS GENTLY, WITH THE LID ON BUT SLIGHTLY AJAR.
COOK FOR ABOUT 1 1/2 HOURS, ADDING MORE WATER AS NEEDED, TURNING OCCASIONALLY, UNTIL THE SHANKS ARE EASILY PIERCED WITH A SHARP FORK.
TOWARDS THE END OF THE COOKING, CHOP THE ANCHOVIES INTO A PULP AND PLACE IN THE TOP OF A DOUBLE BOILER. ADD A COUPLE OF TAPS OF LIQUID FROM THE STEW AND MASH TOGETHER WITH THE ANCHOVIES WITH A WOODEN SPOON.
ONCE THE LAMB IS COOKED, STIR IN THE ANCHOVY MIXTURE AND TURN THE SHANKS TO COAT.
GARNISH WITH ROUGHLY-CHOPPED PARSLEY AND SERVE.
SERVES 4