Spezzatino is a hearty Italian stew. This recipe features lamb and peas, a match made in heaven. You can complete this flavorful entrée with a side of crusty bread, mashed potatoes, or creamy polenta. Spezzatino can be made with lamb, beef, or pork, but either way, it is always braised in a rich broth. This meal is sure to warm your heart this winter.
Lamb and Pea Spezzatino
A luxurious Lamb and Pea Spezzatino recipe which pairs braised lamb with a decadent vegetable stew.
Ingredients
- 2 Tbsp Olive oil
- 3 lb Lamb shoulder, cut into two-inch pieces
- 2 Onions, roughly chopped
- 2 cloves Garlic, finely diced
- 1 teaspoon Paprika
- 3 Tbsp Tomato paste
- 3 cups Red wine
- 1 cup Lamb stock
- 1 Bay leaf, preferably dry
- 3 Carrots, sliced
- 3 Potatoes, peeled and diced
- 1 cup Peas
- 2 Tbsp Parsley, finely chopped
- Salt, to taste
- Black Pepper, to taste
Instructions
- Place a large pot on high heat and add one tablespoon of olive oil.
- Fry the lamb shoulder in the hot pan and brown it well on all sides.
- Once browned, remove the lamb and set aside.
- Next, add the remaining olive oil and onion, then cook for ten minutes to soften.
- Stir in the garlic, paprika, and tomato paste, allowing everything to cook for one minute until fragrant.
- Return the browned lamb to the pot then add the red wine, stock, bay leaf, carrot, potato, salt and black pepper.
- Bring the spezzatino to a boil and cover with a lid, reducing the heat to low. Allow it to simmer for at least one hour.
- Before serving, remove the bay leaf and stir in the peas, allowing them to cook for five minutes.
- Serve the lamb and pea spezzatino garnished with parsley and a side of polenta or crusty bread.
EQUIPMENT
Notes
- This recipe calls for lamb shoulder, but feel free to use stew beef instead.
- Let the spezzatino simmer for longer than an hour if you want the meat to be more tender.
Nutrition Estimate
Calories: 710kcal | Carbohydrates: 51g | Protein: 51g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 137mg | Sodium: 379mg | Potassium: 1973mg | Fiber: 8g | Sugar: 10g | Vitamin A: 8320IU | Vitamin C: 60mg | Calcium: 106mg | Iron: 7mg
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If you like this post, then we definitely recommend checking out our Coniglio all’Ischitana Recipe post.