Let’s bring a touch of Tuscany to your kitchen with this delightful Lamb Stew, also known as Buglione d’Agnello. This recipe is a rustic, traditional dish, perfect for a cozy family dinner. Here we go!
Lamb Stew (Buglione d’Agnello) Recipe
This dish combines tender lamb pieces browned in olive oil, infused with garlic and rosemary, and simmered in a rich tomato-based sauce. Served with grilled Tuscan-style bread, it's a simple yet flavorful meal perfect for cozy family dinners.
EQUIPMENT (PAID LINKS)
- Grill pan
Ingredients
- 2.2 pounds about 1 kg lamb meat, cut into bite-sized pieces
- 3 tablespoons extra virgin olive oil
- 1/2 cup about 100 grams tomato puree
- Garlic to taste
- 1 sprig fresh rosemary or 1 teaspoon dried rosemary
- 1 sprig fresh sage
- 1 tablespoon tomato paste
- Salt to taste
- Tuscan-style bread as needed
- 1 cup white wine
Instructions
- Brown the Lamb: Begin by heating the olive oil in a large skillet over medium heat. Add the bite-sized lamb pieces to the skillet and cook them until they start to get a nice brown color. This step is crucial for developing a rich flavor in the stew.3 tablespoons extra virgin olive oil, 2.2 pounds about 1 kg lamb meat, cut into bite-sized pieces
- Add Herbs and Garlic: While the lamb is browning, prepare a mix of finely chopped garlic, sage (optional), and rosemary. Add this herb and garlic mixture to the skillet with the lamb. Season the mix with salt. The herbs and garlic will infuse the lamb with traditional Italian flavors.Garlic, 1 sprig fresh rosemary, 1 sprig fresh sage, Salt
- Deglaze with Wine: Continue cooking the lamb and just before the garlic and herbs start to darken, pour in the white wine. This process, known as deglazing, will lift the browned bits off the bottom of the pan, enriching the stew's flavor.1 cup white wine
- Simmer with Tomato Puree: After allowing the wine to evaporate on high heat for a bit, reduce the heat to medium and stir in the tomato puree. Let the lamb and puree simmer together for a few minutes, allowing the flavors to meld.1/2 cup about 100 grams tomato puree
- Cook Until Thickened: Pour enough water into the skillet to just cover the lamb and stir in the tomato paste. Let the stew cook for about 40 minutes, or until the sauce has thickened but remains moist. The slow cooking will tenderize the lamb and concentrate the stew's flavors.1 tablespoon tomato paste
- Grill the Bread: While the stew is simmering, toast slices of Tuscan-style bread on a grill pan. The bread will have a nice, crunchy texture, perfect for pairing with the stew.Tuscan-style bread
- Serve and Enjoy: Once the stew is ready, with a rich, thick sauce, serve it hot. Accompany the lamb stew with the grilled bread slices, perfect for soaking up the delicious sauce.
Notes
Some practical substitutions and tips for making this Lamb Stew:
- Bread: Replace Tuscan-style bread with any crusty bread like a French baguette or sourdough loaf.
- White Wine: Use any available dry white wine, but for a more authentic flavor, choose an Italian wine or one similar in profile. For a non-alcoholic option, opt for chicken or vegetable broth.
- Rosemary: Use dried rosemary if fresh isn’t available, but in smaller quantities as it’s more potent.
- Serving: Besides bread, consider serving the stew with rice, mashed potatoes, or polenta.
- Leftovers: The stew remains flavorful the next day.
- Meat Substitute: If using beef instead of lamb, adjust cooking time for proper tenderness.
Buglione d’Agnello: A Symphony of Flavors from Grosseto
Buglione d’Agnello is more than just a recipe; it’s a culinary journey into the heart of Grosseto’s rich cuisine.
Its uniqueness lies in the expert use of lamb, marinated in wine to soften its robust flavor, showcasing the local Tuscan tradition of blending various ingredients harmoniously.
Savored best at Easter, when milk-fed lambs are at their prime, this dish offers an experience of melt-in-your-mouth tenderness after being marinated for over 8 hours and slow-cooked to perfection.
For those intrigued by the diverse flavors of Grosseto, explore more at Grosseto’s Traditional Dishes.
