Abbacchio alla Romana (Roman-Style Lamb)

This slow cooked dish is one of the most beloved meals of the city of Rome. Traditionally, it is made in Spring using suckling lamb. However, it works well at any time of year. You can use lamb chops to make this, or even a whole leg of lamb. But, I like to make it with chunks of lamb shanks, which release their richness during the slow braising.

Abbacchio alla Romana (Roman-Style Lamb) Recipe

(Serves About 4)

Ingredients

4 Lamb Shanks (Cut into 3 Pieces – your butcher will do this for you)
4 Shallots (Sliced)
½ Cup Olive Oil
5 Cloves Garlic
1 Bunch Fresh Rosemary
1 Bunch Fresh Sage
¼ Cup White Wine Vinegar
½ Cup White Wine
1 Large Potato (cut into segments)
1 Lemon (sliced)
4 Salted Anchovies
¼ Cup Chopped Italian Parsley
Kosher Salt
Ground Black Pepper

Instructions

Place the lamb shanks in a bowl.
Season with salt and pepper.
Pour half of the olive oil over them.
Add half the rosemary and all the sage.
Smash half of the cloves of garlic with a knife and add to the bowl.
Massage this mixture into the meat.
Cover the bowl with plastic wrap and allow to marinate for at least two hours.
When ready to cook, take a large, deep baking dish or skillet where the lamb shanks can sit in a single layer.
Layer the bottom with shallots.
Lay the sliced lemon on top of the shallots.
Lay the lamb shanks and its marinade on top of the shallots and lemons.
Add the white wine.
Cover the dish tightly with aluminum foil.
Cook at 300 degrees Fahrenheit for 3 hours.
While the lamb is cooking, blend together the remaining rosemary (removed from the stalks) the white wine vinegar, the remaining garlic, the remaining olive oil and the anchovies to a fine paste. You can do this with a mortar and pestle or in a small blender.
Par boil the potatoes for 5 minutes.
After 3 hours, remove the foil from the dish and place the potatoes around the lamb.
Baste the lamb shanks with the garlic/anchovy mix.
Return to the oven and cook for 1 hour at 300 degrees Fahrenheit (or until the lamb is totally tender). Turning the lamb at regular intervals.
When ready, sprinkle the top with fresh chopped parsley.
Serve in the skillet with a side of boiled white rice.

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