Le Zucchine

Method:

Lamb stew with peas and potatoes

Lamb with peas and potatoes is a simple, rustic and very comforting dish. It is the kind of stew that should not be rushed: the lamb needs gentle heat, a splash of white wine, and vegetables that slowly become sweet and soft in the cooking juices.

You can use either lamb shoulder or lamb leg. Shoulder is especially good for a stew because it becomes beautifully tender during slow cooking. Leg also works well, especially if it is cut into generous pieces. The important thing is to cook the meat slowly, until it becomes soft and full of flavour.

Brown the lamb

Pat the lamb pieces dry with kitchen paper. This small step helps the meat brown properly instead of steaming in the pan. Heat the olive oil in a heavy casserole, then brown the lamb on all sides, working in batches if necessary. Do not hurry this stage: the golden colour on the meat and on the bottom of the pan is the base of the flavour.

When the lamb is well browned, remove it from the casserole and keep it aside for a moment.

Make the vegetable base

In the same casserole, add the chopped onion and carrots cut into small pieces. Cook them gently for several minutes, stirring often. The onion should soften without burning, and the carrots will give the stew a natural sweetness that works very well with lamb.

Scrape the bottom of the pot with a wooden spoon so that all the little browned bits left by the meat become part of the sauce.

Add wine and cook slowly

Return the lamb to the casserole and pour in the white wine. Let the alcohol evaporate for a few minutes, then add the rosemary and, if you like, a bay leaf. Season lightly with salt and black pepper.

Lower the heat, cover the casserole, and cook very gently. The stew should simmer quietly, not boil aggressively. Check it from time to time and turn the meat pieces. If the bottom becomes too dry, add a little hot water or light stock, but do not add too much: this should remain a rich stew, not a soup.

The lamb will usually need about 2 hours, sometimes a little longer, depending on the size of the pieces.

Add potatoes and peas

About one hour before the end of cooking, peel the potatoes and cut them into pieces. Add them to the casserole and stir gently so they begin to absorb the lamb juices.

After another 20-30 minutes, add the peas. Frozen peas can go straight into the pot without defrosting. Continue cooking slowly until the potatoes are tender and the lamb is very soft.

Rest and serve

Taste at the end and adjust the salt and pepper. If the sauce is too thin, remove the lid and let it reduce for a few minutes. If it is too dry, add a small splash of hot water.

Turn off the heat and let the stew rest for 10-15 minutes before serving. This short rest makes the flavours settle and gives the potatoes time to drink in even more sauce. Serve hot, with plenty of the cooking juices and some good rustic bread on the side.