Agnello brodettato – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Italy Region / Locale: Rome Servings: Serves 4
Italy Region / Locale: Rome Servings: Serves 4Agnello Brodettato is a traditional Italian stew famous in the central regions of Italy, particularly in Umbria. The dish’s name translates to ‘lamb in a broth,’ which perfectly captures its essence—a rich, enticing specialty that traditionally features succulent lamb pieces slow-cooked with aromatic herbs and vegetables. The distinctive element of this stew is its finish with a luscious, lemon-infused egg yolk sauce known as ‘brodettato,’ lending creaminess and a unique twist to the savory foundation.
Ingredients
- lamb shoulder, cut into chunks – 2 lbs / 900 g
- olive oil – 2 tbsp / 30 ml
- onion, finely chopped – 1 large / 200 g
- carrots, diced – 2 medium / 150 g
- celery stalks, diced – 2 / 100 g
- garlic cloves, minced – 3
- dry white wine – 1 cup / 240 ml
- chicken stock – 2 cups / 480 ml
- bay leaves – 2
- fresh rosemary sprigs – 2
- salt – to taste
- black pepper – to taste
- egg yolks – 2 large
- lemon, juiced – 1
- parsley, chopped – 2 tbsp / 8 g
Instructions
- Heat olive oil in a large pot over medium heat. Add lamb chunks and brown on all sides. Remove lamb and set aside.
- In the same pot, add onions, carrots, and celery. Sauté until softened, about 5 minutes.
- Add garlic and cook for an additional minute until fragrant.
- Pour in the white wine, scraping the bottom of the pot to deglaze. Let it simmer until reduced by half.
- Return the lamb to the pot along with chicken stock, bay leaves, and rosemary. Season with salt and black pepper.
- Bring to a boil, then reduce heat to low and cover. Simmer for 1.5 to 2 hours until the lamb is tender.
- In a bowl, whisk egg yolks and lemon juice together. Gradually stir in a few tablespoons of the hot broth from the pot to temper the eggs.
- Remove pot from heat and slowly stir in the egg mixture. Mix well to create a creamy consistency.
- Garnish with chopped parsley and serve hot.
Substitutions
- lamb shoulder -> beef chuck roast
- dry white wine -> apple cider vinegar diluted with water
- chicken stock -> vegetable stock
- fresh rosemary sprigs -> dried rosemary
Enhancements in the Next Evolution
- Add crushed red pepper for a hint of heat.
- Include a splash of balsamic vinegar for depth of flavor.
- Marinate the lamb overnight in lemon juice and herbs for enhanced flavor.
- Experiment with adding finely diced fennel for additional aromatic depth.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
