Chianti Mutton Recipe

4 Mar

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!

Bottle of Chianti

Serves: 6-8

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

Ingredients

  • 1 kg diced mutton or lamb
  • 3-4 large carrots, diced (300g)
  • 1-2 large onions, chopped (450g)
  • 3-4 celery stalks, chopped (200g)
  • 4-5 sprigs of thyme, washed
  • 6 garlic cloves, whole, peeled
  • 1L Chianti
  • 50ml olive oil
  • Maldon sea salt and fresh ground black pepper, to season

Instructions
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!


We used Farmer Sharp’s mutton from Borough Market which was around £8.50/kg and the wine was Piccini Chianti Reserva 2003 which was £5.99 from Tesco.

Tried this recipe? Let us know what you thought!

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2 Responses to “Chianti Mutton Recipe”

  1. Meredith March 20, 2007 at 12:18 am #

    I tried this recipe and loved it. Thanks so much for this post. I actually used Merlot instead because I had some around to use up. I also used a vegetarian lamb. I actually got some veg lamb at an Asian market a few weeks ago and had it in the freezer and had no idea what to do with it so this recipe really came in handy. I couldn’t find too many interesting recipes for it on any other cooking sites.

  2. keith Claridge April 28, 2013 at 7:56 pm #

    Trying this tomorrow!

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