A robust and authentic Italian dish that can be made with either lamb or mutton – but we really recommend the mutton if you can afford the extra cooking time. It’s really simple to make but with fantastic flavours – pretty much a case of sticking everything in a pan and leaving it for a few hours. Just don’t skimp on the quality of the Chianti – if you wouldn’t drink it, don’t cook with it!
Preparation time: 30 minutes
Cooking time: 2-3 hours
Nutritional information, average per serving (est.)
Calories: 418.2 kcal
Protein: 40.2 g
Carbohydrate: 7.1 g
Fat: 16.2 g
Fibre: 2.4 g
Heat the olive oil in a large pan on a medium heat and fry the onions, carrots, celery and garlic until soft and the onions are translucent. This should take 15-20 minutes. Ensure the mutton or lamb is cut into bite-sized pieces and then add it to the pan, and fry for another 5-10 minutes until browned and the meat is sealed. Pour in enough wine to cover, which should be about one litre. Since a bottle is only 750ml this will cunningly leave you with an open bottle of Chianti to finish off later…
Shake the thyme sprigs over the pan so some leaves fall in, then drop the sprigs in whole. Don’t worry about the twigs, you can pick them out before you serve it. Season well with sea salt and black pepper then bring to the boil and simmer on a low heat for 2-3 hours. If you’re using lamb rather than mutton it will melt in the mouth after 2 hours, whereas mutton will benefit from any extra time you can afford.
Serve with polenta, pasta or crusty bread – and a glass of Chianti. It’s that simple… but bloody good!
Tried this recipe? Let us know what you thought!