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Recipe by
Lamb stew is a tasty dish typical of Lazio. This recipe, which has ancient origins and belongs to the Roman culinary tradition, features the lamb leg cooked slowly with the ingredients until it becomes tender and succulent.
Portion: the weight of the ingredients divided by 2 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 5: Peel the carrot, trim it and cut it into rounds. Wash the celery stalk and cut it into small cubes. Slice the onion.
Step 2 of 5: Finely chop the garlic with a knife. Pour the oil into a pan and let it heat. Then add the vegetables. Let them brown for a couple of minutes over medium heat, stirring often.
Step 3 of 5: When the vegetables are well stewed, add the lamb to the pan as well. When it is nicely browned, turn it over. Season with salt and pepper, then add the rosemary.
Step 4 of 5: Deglaze with the wine. Add the vinegar, tomato paste, hot water and cover with a lid. Let cook for about 50/60 minutes.
Step 5 of 5: Finally remove the herbs. Check the cooking point and take off the heat. Let the lamb stew rest for a few minutes before serving.
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains nickel · Allergens detected: Celery
In gray: not detectedDetected
| Average values | Per serving531 g · 1 of 2 | Per 100 g |
|---|---|---|
| Energy | 1,920 kJ459 kcal | 362 kJ86 kcal |
| Fat | 24.62 g | 4.64 g |
| of which saturated fatty acids | 4.67 g | 0.88 g |
| Carbohydrates | 23.29 g | 4.39 g |
| of which sugars | 22.81 g | 4.3 g |
| Fibre | 8.22 g | 1.55 g |
| Protein | 14.48 g | 2.73 g |
| Salt | 0.42 g | 0.08 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
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