Agnello Alla Cacciatore Lamb Hunter's Style

Immerse yourself in the rustic warmth of **Agnello Alla Cacciatore (Lamb Hunter's Style)**, a traditional Italian dish that transforms simple ingredients into bold flavors. Featuring tender, fall-off-the-bone chunks of bone-in lamb shoulder, slow-cooked in a rich tomato and white wine sauce aromatic with rosemary, thyme, and bay leaves, this hearty stew is a celebration of rustic comfort food. Sautéed onions, carrots, and celery form the base of the dish, while optional briny kalamata olives add a hint of sophistication. Perfect for slow Sundays or special occasions, serve this flavorful masterpiece with crusty bread, creamy polenta, or al dente pasta to soak up every drop of the savory sauce. This recipe, with its hearty ingredients and slow-cooking method, brings the essence of Italy's countryside directly to your table.

Nutriscore Rating: 67/100

Prep Time:25 mins

Cook Time:120 mins

Total Time:145 mins

Servings: 6

Ingredients

• 1.5 kg lamb shoulder (bone-in, cut into chunks)
• 3 tablespoons olive oil
• 1 large yellow onion (finely chopped)
• 2 medium carrots (diced)
• 2 celery stalks (diced)
• 4 garlic cloves (minced)
• 1 cup dry white wine
• 400 g canned crushed tomatoes
• 1 cup chicken or beef stock
• 1 fresh rosemary sprig
• 3 fresh thyme sprigs
• 2 bay leaves
• 0.5 cup pitted kalamata olives (optional)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons parsley (chopped, for garnish)

Directions

Step 1

Season the lamb chunks with salt and pepper on all sides.

Step 2

Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.

Step 3

Sear the lamb chunks in batches, making sure not to overcrowd the pot, until well-browned on all sides. Remove the lamb and set aside.

Step 4

Reduce the heat to medium and add the chopped onion, diced carrots, and diced celery to the same pot. Cook for 5-7 minutes, stirring occasionally, until softened.

Step 5

Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

Step 6

Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom. Let the wine simmer for 2-3 minutes to reduce slightly.

Step 7

Stir in the crushed tomatoes, chicken or beef stock, rosemary sprig, thyme sprigs, and bay leaves.

Step 8

Return the seared lamb chunks to the pot, ensuring they are submerged in the sauce.

Step 9

Bring the mixture to a gentle simmer, then lower the heat to low and cover the pot with a lid.

Step 10

Let the lamb cook gently for 1.5 to 2 hours, stirring occasionally, until the meat is tender and falling off the bone. If the sauce reduces too much, add a little more stock or water as needed.

Step 11

If using, stir in the pitted kalamata olives during the last 15 minutes of cooking.

Step 12

Taste and adjust the seasoning with additional salt and pepper if needed.

Step 13

Discard the rosemary, thyme sprigs, and bay leaves before serving.

Step 14

Garnish with chopped fresh parsley and serve hot with crusty bread, polenta, or pasta.

Nutrition Facts

Serving size	(2861.9g)

Amount per serving	% Daily Value*
Calories	4730.7

Total Fat 363.7g	0%
Saturated Fat 129.2g	0%
Polyunsaturated Fat 4.0g
Cholesterol 1125mg	0%
Sodium 5920.3mg	0%
Total Carbohydrate 60.3g	0%
Dietary Fiber 17.9g	0%
Total Sugars 27.7g
Protein 281.9g	0%

Vitamin D 0IU	0%
Calcium 514.3mg	0%
Iron 31.1mg	0%
Potassium 6301.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 70.5%

Protein: 24.3%

Carbs: 5.2%