Entree: Italy – Abruzzo – Cif e Ciaf (Rustic Abruzzese braised lamb stew with tomatoes, rosemary, and Pecorino)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 30 min

Total 1 hr 50 min

Ingredients

- 1.5 lb (680 g) lamb shoulder, trimmed and cut into 1-inch (25 mm) pieces
- 2 tbsp (30 ml) extra-virgin olive oil
- 1 large onion, thinly sliced (8 oz / 225 g)
- 4 cloves garlic, minced (about 12 g)
- 1 tsp (5 g) sea salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 cup (120 ml) dry white wine
- 14 oz (400 g) canned peeled plum tomatoes, crushed by hand
- 1 cup (240 ml) low-sodium chicken or beef stock
- 2 sprigs fresh rosemary
- 1 bay leaf
- 1 tbsp (15 ml) tomato paste
- 1/4 cup (25 g) grated Pecorino Romano cheese, plus extra for serving
- 2 tbsp (30 ml) chopped fresh flat-leaf parsley
- Crusty bread or polenta, for serving

Instructions

1. Pat the lamb pieces dry and season with 1/2 tsp salt and 1/4 tsp pepper. Heat 2 tbsp (30 ml) olive oil in a heavy Dutch oven over medium-high heat until shimmering.
2. Working in batches to avoid crowding, brown the lamb pieces on all sides, about 3–4 minutes per batch; remove browned lamb to a plate and set aside.
3. Reduce heat to medium, add the sliced onion and a pinch of salt, and sauté until translucent and beginning to caramelize, about 6–8 minutes. Add the minced garlic and sauté 1 minute until fragrant.
4. Stir in the tomato paste and cook 1 minute, then deglaze the pan with 1/2 cup (120 ml) white wine, scraping up browned bits. Let the wine reduce by half, about 2–3 minutes.
5. Return the lamb to the pot, add the crushed tomatoes, 1 cup (240 ml) stock, 2 sprigs rosemary, and 1 bay leaf. Bring to a gentle simmer, then reduce heat to low, cover partially, and braise until lamb is very tender, about 1 to 1¼ hours.
6. Uncover and simmer 10–15 minutes more to thicken the sauce to desired consistency. Taste and adjust seasoning with remaining salt and pepper if needed; remove rosemary sprigs and bay leaf.
7. Stir in 1/4 cup (25 g) grated Pecorino Romano and 2 tbsp (30 ml) chopped parsley. Drizzle with a little extra-virgin olive oil and serve hot with crusty bread or soft polenta, finishing each portion with more grated Pecorino if desired.