Lamb and Potato Stew - Spezzattino d’agnello con Patate
This lamb and potato stew is simple to prepare, but you will need to stay close to it because the stock needs to be added gradually to stop boiling the meat
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Cooking tools:
- Skillet
- Stove
- Kitchen scale
- Chef's knife
- Cutting board
- Peeler
- Wooden spoon
- Ladle
- Measuring cup
- Plate
Ingredients
- 3lb 4oz (1.6kg) lamb, trimmed and cut into small pieces
- salt
- pepper
- a little flour, for dusting
- 10 tbsp extra-virgin olive oil
- 3 onions, finely chopped
- 2 celery stalks
- 4 sage leaves
- 9oz (250g) baby carrots, peeled and left whole
- 8fl oz (200ml) white wine
- 2 pints (1.2 litres) hot meat stock
- 2lb 2oz (1kg) potatoes, peeled, washed and cut into chunks
- 1lb 8oz (800g) mangetout, washed and left whole
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