Braised Lamb With Anchovy Sauce Abbacchio Alla Cacciatora Recipes

ABBACCHIO ALLA CACCIATORE

Steps:

• The lamb should be a combination of leg, shoulder, ribs and kidneys.
• Cut lamb into 2 ounce pieces then rinse to remove bone splinters and dry thoroughly.
• Sauté 2 of the garlic cloves in 2 tbsp olive oil and melted lard in a LARGE saucepan. You want the pan so large you can put the lamb in a single layer.
• After saute remove the garlic then add the lamb. Turn and brown evenly.
• While browning wash and fillet the anchovies.
• Mince the rosemary leaves finely, together with the remaining garlic and the anchovy fillets.
• Pour this into 3/4 cup vinegar, mixing well.
• When the lamb is browned, add pepper and a small amount of salt if needed. Remember anchovies are very salty so you might want to hold back on the salt.
• Moistening the meat first with the vinegar mixture and then with water and continue to cook, over a medium heat for 30 minutes
• Preheat a platter and place lamb with cooking juice on it.
• Servings are based on 1/2 pound per person. If you serve more or less per person servings will vary. Time is a guess.

BRAISED LAMB WITH ANCHOVY SAUCE (ABBACCHIO ALLA CACCIATORA)

Steps:

• Preheat the oven to 500*. In a heavy 10- to 12-inch skillet, heat the olive oil until a light haze forms over it. Add the lamb, 4 or 5 chunks at a time, and brown it over moderately high heat.
• As the chunks become richly colored on all sides, transfer them to a heavy 2 1/2- to 3-quart flameproof casserole. Then pour off all but a thin film of fat from the skillet and set the pan aside.
• Season the lamb with garlic, rosemary, salt and pepper, and sprinkle it with flour, tossing the meat with a wooden spoon to coat the chunks as evenly as possible with the seasonings and flour.
• Place the casserole in the upper third of the oven and brown the lamb uncovered for 8 to 10 minutes, turning it 2 or 3 times.
• When no trace of gummy flour remains and the chunks of lamb are lightly crusted, remove the casserole from the oven and reduce the oven heat to 350*.
• Pour the vinegar into the waiting skillet and boil it briskly over high heat for a minute or two, scraping in any browned bits clinging to the bottom and sides of the pan.
• Add the chicken stock to the vinegar, bring to a boil, and pour the liquid over the lamb in the casserole. Cover the casserole and place it in the middle of the oven.
• Braise the lamb for about 1 hour, or until it is tender when pierced with the tip of a sharp knife. (If the braising sauce seems to be cooking away too fast, add a little more stock, a Tblsp. at a time.).
• Just before serving, ladle 1 or 2 Tblsp. of the sauce from the casserole in to a small bowl and mix in the chopped anchovies. Stir the anchovy mixture into the casserole and cook for 2 or 3 minutes more. Serve the lamb directly from the casserole or in a deep, heated platter.

LAMB IN FRASCATI WINE (ABBACCHIO ALLA CACCIATORA)

Steps:

• Season chops with salt and pepper. Heat oil in a heavy casserole and lightly brown chops on high heat, working in shifts if necessary. Remove chops as they are browned. It is fine if some separate into smaller pieces. Reduce heat to very low, add onion and garlic and sauté until translucent. Add rosemary, anchovies and chili flakes and cook 1 minute. Add vinegar and wine, increase heat and cook until reduced by half. Return lamb to casserole, add stock, reduce heat to low and cook, partly covered, 1 hour. Halfway, turn chops in pan.
• Remove lamb, increase heat and reduce sauce for 5 minutes or so until starting to thicken. Check seasoning, briefly reheat lamb in sauce and serve, garnished with rosemary sprigs, with potatoes alongside.

BRAISED LAMB WITH ANCHOVIES, GARLIC AND WHITE WINE

Steps:

• Cut lamb shoulder into 2-inch cubes. Sprinkle with salt and pepper, and brown in a large skillet over medium-high heat; remove.
• To the skillet, add shallot, garlic, and a few anchovy fillets; cook until fragrant. Add wine, stock or water and browned lamb. When the liquid boils, lower heat to a simmer, cover and cook until tender, 1 1/2 to 2 1/2 hours. Garnish: Parsley.

NEW ZEALAND BRAISED LAMB WITH HERBS, APPLES AND SYRUP

Steps:

• Heat a small amount of oil in a frying pan and brown the lamb chops well. Transfer to a casserole.
• Add a dash more oil to the pan and brown the onions, leek and apple slices. Scatter over the lamb chops with the carrots and marjoram or oregano. Season well with salt and pepper and pour the stock over.
• Cover and cook at 325F for 1¼ - 1½ hours or until the lamb chops and vegetables are tender.
• Carefully pour the cooking juices into a saucepan, leaving the chops and vegetables in the casserole for now. Mix the cornflour with enough water to make a smooth paste and stir into the cooking juices. Cook, stirring over a moderate heat until thickened. Add the golden syrup or maple syrup, season and pour back over the chops and vegetables in the casserole dish. Mix well and serve with plenty of mashed potatoes.