L'Agnello in Umido
Sardinian lamb stew cooked slowly with white wine, saffron broth, garlic, and garden herbs until deeply tender.
Ingredients
Lamb
Aromatics
Broth
Liquid
Finish
Herb bundle
Cooking
Seasoning
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Instructions
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Make a quick broth with 1 celery stalk, half an onion, 1 carrot, the potato, the bay leaf, and the saffron in about 750 ml of water. Bring it to a boil, then keep it at a gentle simmer.
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Heat the olive oil in a heavy pot and brown the lamb pieces well on all sides. Lift them out and keep them nearby.
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In the same pot, soften the remaining chopped onion, garlic, parsley, carrot, and celery until the vegetables start to melt into the base.
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Return the lamb to the pot, turn it in the aromatics, and pour in the white wine. Let it reduce almost completely.
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Add enough of the hot saffron broth to come up around the meat without drowning it. Add the rosemary, thyme, and oregano.
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Cover the surface with a parchment cartouche or a lid set slightly ajar and cook very gently for about 2 hours, adding more broth as needed.
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Stir in the tomato paste during the last few minutes of cooking, adjust the salt, and serve the lamb hot with its reduced juices.
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The Story Behind This Dish
In Sardinia, L’Agnello in Umido belongs on the Sardinian home table. I build it around lamb stew meat, garlic, and onion.
I make a quick broth with 1 celery stalk, half an onion, 1 carrot, the potato, the bay leaf, and the saffron in about 750 ml of water. I bring it to a boil, then keep it at a gentle simmer. I heat the olive oil in a heavy pot and brown the lamb pieces well on all sides. I lift them out and keep them nearby.
I cover the surface with a parchment cartouche or a lid set slightly ajar and cook very gently for about 2 hours, adding more broth as needed. I stir in the tomato paste during the last few minutes of cooking, adjust the salt, and serve the lamb hot with its reduced juices.
Part of: The Sardinian Kitchen
Related: Sardinian Table: Real Meals | Sardinian Ingredients Guide
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