Braised lamb with anchovy sauce abbacchio alla cacciatora (recipe)
| Braised lamb with anchovy sauce abbacchio alla cacciatora (recipe) | |
|---|---|
| Name | Braised lamb with anchovy sauce (abbacchio alla cacciatora) |
| Ingredients | Olive oil • Boneless lamb shoulder • Garlic • Dried rosemary • Salt • Fresh ground black pepper • Flour • Red wine vinegar • Anchovy fillets |
| Cooktime (in hours) | 1.5 |
| Preptime (in hours) | 0.166666667 |
| Totaltime (in hours) | 1.666666667 |
| Keto friendliness | Keto friendly |
| Calories | 757.5 |
| Fat | 63.1 |
| Protein | 40 |
| Carbohydrate | 4.2 |
| Fiber | 0.3 |
| Net carbohydrates | 3.9 |
| Sugar | 1 |
| Saturated fat | 23.2 |
| Cholesterol (mg) | 166.8 |
| Sodium | 881.1 |
| Servings | 4 |
| Yield | 1 casserole |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Braised lamb with anchovy sauce abbacchio alla cacciatora (recipe) is a keto friendly food item with net carbohydrates of about 3-5 per serving.
Recipe instructions
- 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.
Food tags
Meat, European, Very Low Carbs,
Braised lamb with anchovy sauce abbacchio alla cacciatora (recipe) details
Time:
Prep Time in Hours and Mins:1H40M
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Contributors: Prab R. Tumpati, MD
