- Dish type
- Main course
- Stew and casserole
A real comfort dish. Crusty bread to mop up the juices is a must!
Kent, England, UK
16 people made this
- knob butter
- good glug olive oil
- 500g lamb shoulder
- 1 leek, finely sliced
- 1/2 large onion, finely diced
- 1 small carrot, peeled and finely diced
- 2 garlic cloves, finely chopped
- 3 slices streaky bacon, roughly chopped
- 1 (225g) tin chopped tomatoes
- 100ml red wine
- 150ml lamb stock
- salt and pepper to taste
- 1 bay leaf
- 200g tinned flageolet beans
- chopped fresh parsley for garnish (optional)
MethodPrep:12min ›Cook:8hr ›Ready in:8hr12min
- Turn the slow cooker onto low.
- Heat a fry pan with butter and oil and sear the lamb joint all over until browned. Remove and put aside.
- In the same fry pan add more butter or oil if necessary and add the leek, onion and carrot. Cook, stirring often, until softened about 10 minutes.
- Add the garlic and bacon. Cook for a few more minutes then add the tomatoes, red wine and stock. Add seasoning to taste (go easy on the salt as the stock is already salty).
- Bring to the boil. Remove and add to the bottom of the slow cooker. Add the bay leaf and stir well. Place the lamb on top along with any meat juices.
- Cover and cook for approx 6 1/2 hours. Turn the lamb over once half way through and stir the vegetable mixture.
- 90 minutes before serving, remove the lamb, add the beans and mix well. Return the lamb on top, cover and cook for a further 90 minutes.
- When ready to serve, remove the lamb to a chopping board. Stir the vegetable mixture and divide between two deep plates or bowls (Pasta bowls are ideal). The meat will be very tender so no carving is necessary.
- This is a rustic dish so you want to break the lamb into chunks and place on top of the vegetable mixture. Serve with warm buttered crusty bread.
Reviews & ratingsAverage global rating:(2)
Reviews in English (2)
Really delicious and great to come home to.-10 Sep 2013
Very tasty indeed! Being lazy, I didn't bother pre heating the slow cooker or frying the meat and vegetables. Just put everything in the bottom, mix well, stick the lamb on top and after 8 hours on slow it's lovely tender lamb and veg.-13 Aug 2015
Osso Buco Recipe
Osso buco is a classic Italian recipe made by slow cooking veal shanks until the meat is tender and succulent.
Veal shanks are tough cuts of meat with a lot of connective tissue in them. Braising them slowly in liquid breaks down those chewy bits.
Braising doesn't produce the flavorful, brown outer crust that dry-heat cooking methods like roasting do, so we sear it on the stovetop first. You can read more here about how to braise meat.
Osso buco can be served with risotto, polenta or even mashed potatoes. Traditionally, osso buco is garnished with a zesty condiment called Gremolata.
Additional Recipes from Tuscany
Published in The Best Pasta Sauces by Micol Negrin (Ballantine Books, October 2014):
- Silky Garlic-Tomato Sauce
- Fragrant Garlic and Parsley Sauce
- Wild Boar Ragu
- "False" Meat Sauce with Red Wine
- Tuscan-Style Beef and Veal Ragu**
**Bonus recipe available in exclusive companion eBook when you order The Best Pasta Sauces directly from RUSTICO COOKING.
Cooking lamb shanks is easy!
Being a tough cut of meat that needs slow cooking to make it fall-off-the-bone tender, lamb shanks are actually very forgiving so it’s a real easy cut to cook with.
You literally cannot overcook lamb shanks.Leave it in for an hour too long, and the meat is still succulent and juicy. The worst that will happen is that the meat falls off the bone when you go to serve it.
And if you pull it out too early and the meat isn’t fork tender, just add more liquid and keep cooking!
The only key tip I have is to brown that shank as well as you can. It is a hard shape to brown evenly, but do what you can. Browning is the key flavour base for any protein that’s slow cooked in a braising liquid, like Beef Stew, Pot Roast, Chicken Stew. If you ever see a slow cooked stew recipe that doesn’t call for browning the meat before slow cooking, proceed with caution!
I love slow cooking meat on the bone. Lamb Shanks, Beef Short Ribs and Osso Buco – better flavour more succulent!
Hearty Vegetable Stew With Crusty Bread
This stew is hearty, thick, comforting, and very tasty but the real reason we think it’s so good is the number of veggies you’ll be getting in each serving. Made with about 10 types of vegetables, it is really is a nutritional powerhouse! It’s also great for batch cooking and meal prepping. Estimated Cost $9 (omit dried porcini mushrooms). Get the recipe here.
Tuscan Comfort, Chef Jody Adam’s Acquacotta Recipe
Acquacotta or Acqua Cotta in Italian literally translates to “cooked water”. From Italy, it is a soup with origins from the rural area of southwestern Tuscany and morthern Lazio known as Maremma. It began as a peasant soup for cattle and sheep herders known as “buttero”, who threw whichever fresh seasonal vegetables they had into hot water. As such, this one pot meal has many variations, many of which include a poached egg and a side of crusty rustic bread.
Our version of Acquacotta today comes to us via our friends at Great Chefs, and is demonstrated by chef Jody Adams. Jody won a James Beard “Best Chef” award in 1997, and previously was named one of Food & Wine’s “Best New Chefs” in 1993. Currently, Jody’s delicious edibles are being consumed by the lucky patrons of Rialto restaurant in Cambridge, MA.
Chef Jody’s comforting Acquacotta consists of a porcini mushroom Marsala broth served over polenta and Pecorino Romano cheese, and topped with a poached egg and truffle oil. If you love this dish as much as we did, please consider purchasing Chef Jody’s cooking videos on DVD at Great Chefs.
[pro-player width=′ height=′ type=’video’]http://www.youtube.com/watch?v=4xOZ6zpYPmE[/pro-player]
Recipe Via Chef Jody Adams, used with permission via Great Chefs
Acquacotta Tuscan Porcini Polenta Soup
2 tablespoons dried porcini mushrooms
3-1/2 cups chicken stock
1/2 cup dry Marsala wine
Salt and freshly ground black pepper to taste
3 cups water
1/2 cup polenta (coarsely ground corn meal)
2 tablespoons grated Pecorino Romano cheese
Salt and freshly ground black pepper to taste
1 tablespoon vinegar
Pinch of salt
4 extra-large eggs
Four 1-ounce slices Taleggio or Teleme cheese
Truffle oil or extra-virgin olive oil
To make the broth: Soak the porcini mushrooms in warm water to cover for 1 hour. Strain the liquid through a fine-meshed sieve and reserve chop the mushrooms. Combine the mushroom water, chicken stock, and Marsala in a medium saucepan. Add the mushrooms to the pan and bring the broth to a boil over medium-high heat. Reduce heat and simmer for 45 minutes. Season with salt and pepper. Set aside.
To make the polenta: Bring 1-1/2 cups of the water to a boil in a medium saucepan. Add the polenta to the remaining cold water. Slowly whisk the polenta mixture into the boiling water, lower heat, and continue to cook for 20 minutes, stirring frequently. Stir in the cheese and season with salt and pepper.
To make the poached eggs: Fill an 8-inch saute pan or skillet with water. Bring the water to a boil over high heat, then reduce to a simmer. Add the vinegar and salt. Crack the eggs, one at a time, into a saucer and slide them into the simmering water. Poach for 3 to 4 minutes. Remove the cooked eggs gently from the pot with a slotted spoon. Transfer the eggs to a bowl of ice water and set aside until needed.
To serve: Preheat the oven to 350 F. Put 4 heatproof shallow soup bowls on a baking sheet. Spoon 1/2 cup polenta into each of the bowls. Press 1 slice of cheese into each serving of polenta. Bake in the preheated oven until the cheese begins to melt into the polenta, about 4 minutes. Meanwhile, reheat the broth.
Reheat the poached eggs in the hot broth for 30 seconds. Remove the eggs with a slotted spoon and place on top of the cheese. Divide the broth among the bowls and drizzle the truffle oil or olive oil over it.
Note: The broth may be made up to 3 days in advance and refrigerated, tightly covered. The polenta may be prepared and the eggs may be poached up to 3 hours in advance. Reheat the polenta over low heat, stirring constantly.
- 1 bottle dry red wine
- 4 rosemary sprigs
- 4 sage sprigs
- 1 red onion, coarsely chopped
- 1 celery rib, coarsely chopped
- 1 carrot, coarsely chopped
- 3 bay leaves
- 1 tablespoon black peppercorns
- 1 tablespoon juniper berries
- 2 teaspoons whole cloves
- 3 pounds boneless pork shoulder, cut into 2-inch cubes
- 1/4 cup extra-virgin olive oil
- 1 celery rib, finely chopped
- 1 carrot, finely chopped
- 1 small red onion, finely chopped
- 1 large garlic clove, thinly sliced
- 1 tablespoon very finely chopped sage
- 1 1/2 teaspoons very finely chopped rosemary
- Crushed red pepper
- 1 cup dry red wine
- 1/4 cup tomato paste
- 3 cups chicken stock or low-sodium broth
- 2 whole cloves, 8 juniper berries, 2 bay leaves and 4 peppercorns, tied in cheesecloth
- 8 cups water
- 2 cups polenta (not instant)
- 2 tablespoons unsalted butter
- 2 tablespoons chopped flat-leaf parsley
In a large, resealable plastic bag, combine the wine, rosemary, sage, red onion, celery, carrot, bay leaves, peppercorns, juniper berries and cloves. Add the pork and seal the bag, pressing out the air. Refrigerate for at least 6 hours or overnight.
Rinse off the pork and discard the marinade. In a medium enameled cast-iron casserole, cover the pork cubes with 2 inches of water and bring to a boil. Simmer for 10 minutes, then drain. Pat the pork dry.
Wipe out the casserole, add the olive oil and heat until shimmering. Add the pork cubes, celery, carrot, red onion and garlic and cook over moderate heat, stirring occasionally, until the meat and vegetables are lightly browned, about 10 minutes. Add the sage and rosemary, season with salt and a pinch of crushed red pepper and cook for 1 minute. Add the wine and simmer over moderate heat until it's nearly evaporated, about 10 minutes. Stir in the tomato paste. Add the chicken stock and spice bundle and bring to a boil.
Partially cover the casserole and cook the stew over very low heat until the meat is very tender and the liquid has reduced by half, about 1 hour and 45 minutes.
Meanwhile, bring the 8 cups of water to a boil in a large saucepan. Whisk in the polenta in a thin stream. Cook the polenta over low heat, whisking constantly, until it begins to thicken, about 5 minutes. Continue cooking over low heat, stirring frequently with a wooden spoon, until the polenta is very thick and no longer gritty, about 30 minutes. Stir in the butter and season the polenta with salt.
Skim the fat from the stew and discard the spice bundle. Stir in the parsley and season with salt. Spoon the polenta into 6 shallow bowls, spoon the pork stew on top and serve piping hot.
Lamb Hot Pot Pies
A slow-cooked lamb stew, featuring generous chunks of distinctive, hearty, grass-fed lamb, with classic garden vegetables, in a rich gravy with mint sauce for an extra touch of flavour. Deep filled in crisp shortcrust pastry and topped with delicious sautéed potatoes.
Cooking guidelines: preheat oven to 200°C / fan 180°C / gas 6.
Remove pie from outer packaging but leave the pie within the foil. Place on a baking tray in the middle of a preheated oven and cook
from frozen: 40-45 minutes
from defrosted: 30-35 minutes.
Remove film half way through cooking.
Ensure food is piping hot throughout before serving.
Allow to stand for 2 minutes before serving.
Do not reheat once cooked.
Cooking appliances vary in performance, these are guidelines only.
Allergen advice: for allergens, including cereals containing gluten, see ingredients in BOLD CAPITALS.
Pastry (35%) (WHEAT flour (WHEAT flour, calcium carbonate, iron, niacin, thiamin), unsalted butter (MILK), water, white shortening (vegetable oils (palm oil, palm stearin, rapeseed oil)), salt), lamb (21%), water, sautéed potatoes (15%) (potatoes, palm oil), carrots, onion, leeks, sunflower oil, lamb stock (concentrated lamb juices, yeast extract, sugar, salt, corn starch, onion concentrate, rosemary oil, thyme oil), modified maize starch, tomato puree, mint, salt, WHEAT flour (WHEAT flour, calcium carbonate, iron, niacin, thiamin), beef gelatine, garlic puree, vegetable bouillon (salt, maltodextrin, potato starch, yeast extract, sugar, vegetables (onion, parsnip), sunflower oil, spices (lovage, turmeric, parsley, white pepper, garlic, mace, nutmeg), lovage extract), caramelised sugar, balsamic vinegar (red wine vinegar, concentrated grape must), rosemary, black pepper.
- Energy: 978 kJ/234 kcal
- Fat: 15.2g, of which Saturates: 7.6g
- Carbohydrate: 18.1g, of which Sugars: 1.1g
- Fibre: 1.3g
- Protein: 6.8g
- Salt: 0.6g
Storage: Keep frozen at -18°C or below
Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
Shelf life defrosted: Store in refrigerator and use within 24 hours
Why use American lamb?
I&rsquove partnered with American Lamb for a few years now and it&rsquos a partnership I truly value.
Purchasing quality sourced proteins is something very important to me. It&rsquos become a non-negotiable in terms of my diet. If I can&rsquot find pasture raised, organic or grass-fed options, I&rsquom just not buying or eating it these days.
American lamb can be just that and I love supporting local farmers instead of those half a world away when it comes to lamb. American lamb is 10,000 miles fresher and they graze on high-quality natural grasses and forage. The result is a succulent and incredibly tender tasting lamb.
I was actually never a huge fan of lamb until tasting the difference between American lamb and others.
To me, there&rsquos significantly less of a &ldquogame&rdquo taste and like I mentioned, the tenderness is unrivaled.
If you&rsquore into cozy, hearty lamb recipes like this stew, I think you&rsquoll also love my chocolate lamb chili recipe, so check that out too!
Italian Bread & Tomato Soup (Ribollita)
When the weather turns cold, there’s nothing like a warm tomato soup with chunks of crusty bread mixed in. This version is fast to put together using frozen spinach, cannellini beans, and whatever else you have on hand.
I’ve always heard rustic soups like bouillabaisse described as being made of leftovers. This romantic and spontaneous idea of making a meal out of whatever is left in the fridge has been, until recently, lost on me. I’m a recipe girl. The closest I come to estimating a measurement might be using a regular spoon instead of a tablespoon. For recipes with approximate measurements I’ve found myself wondering, exactly how big is a handful and what constitutes a pinch? Yes, I own a digital scale and use it religiously.
However, this fall, I’m inspired to change. If I can avoid an extra trip to the grocery store and bypass dirtying a measuring cup, I’m for it. And what better to mark the start of my spontaneous journey than ribollita, the ultimate leftovers soup? Literally translated as reboiled, ribollita is a Tuscan soup that can be made with whatever vegetables you have on hand. To keep it tasting like a ribollita, it’s best if you start with a base of onions, carrots, and celery and include some form of tomatoes (sauce, pureé, crushed, etc.) and bread.
I used frozen spinach because it’s what I had in the freezer, but kale and Swiss chard would work as well. I had used tomato pureé earlier in the week and had just enough to add to this soup. Tomato sauce, crushed tomatoes, and pretty much any other form of tomato would do. If you don’t have stale bread, put a few slices of fresh bread in a warm oven and let them dry out without toasting. Add as much bread to create the thickness you like I like to make it with enough bread so I can taste it in every bite.