Best 2 Agnello Alla Cacciatore Lamb Hunters Style Recipes

**Introduction:**

Indulge in the rustic charm of Agnello alla Cacciatore, a classic Italian dish that captures the essence of traditional hunting cuisine. This hearty lamb stew is a symphony of flavors, where tender lamb shanks are braised in a rich tomato-based sauce, infused with aromatic herbs, earthy mushrooms, and succulent vegetables. As you savor each bite, you'll be transported to the rolling hillsides of Tuscany, where this dish originated as a hearty meal for hunters returning from their expeditions.

**Recipes Included in the Article:**

1. **Agnello alla Cacciatore (Lamb Hunter's Style):** The quintessential recipe that forms the heart of this article. A step-by-step guide to creating this timeless dish, featuring succulent lamb shanks braised in a flavorful tomato sauce, enhanced with sautéed vegetables and a blend of herbs and spices.

2. **Agnello alla Cacciatore with Pappardelle:** A delightful variation that pairs the classic stew with homemade pappardelle pasta. This recipe elevates the dining experience by introducing a silky, wide ribbon pasta that perfectly absorbs the rich sauce and tender lamb, creating a harmonious combination of flavors and textures.

3. **Agnello alla Cacciatore in the Slow Cooker:** A convenient and time-saving adaptation of the traditional recipe. This slow-cooker version allows you to effortlessly prepare the stew, letting the flavors meld and develop over several hours. Simply toss in the ingredients and let the slow cooker do the work, resulting in a tender and flavorful dish that's perfect for busy weeknights or casual gatherings.

4. **Agnello alla Cacciatore with Polenta:** A hearty and comforting combination that pairs the lamb stew with creamy polenta. This recipe offers a delightful contrast of textures, with the soft polenta soaking up the succulent sauce and complementing the tender lamb. It's a rustic and satisfying meal that showcases the versatility of Agnello alla Cacciatore.

5. **Agnello alla Cacciatore with Vegetables:** A lighter and healthier take on the classic dish, featuring a medley of colorful vegetables that add vibrant hues and an array of flavors. This recipe incorporates fresh seasonal vegetables, ensuring a nutritious and visually appealing stew that's perfect for those seeking a balanced meal.

With this collection of recipes, you'll have a versatile repertoire of Agnello alla Cacciatore variations to suit different preferences and occasions. From the traditional stew served with crusty bread to the innovative pairings with pasta, polenta, and vegetables, these recipes offer a culinary journey that celebrates the rustic charm and authentic flavors of Italian cuisine.

Let's cook with our recipes!

AGNELLO ALLA CACCIATORE (LAMB HUNTER'S STYLE)

Agnello Alla Cacciatore (Lamb Hunter's Style) image

I found this in a book (I will update as soon as I figure out which one). I made a few changes and now it is my own. This makes a wonderful sauce and the lamb is perfect. I hope you enjoy it too. Serve it as a meat dish as part of a larger meal or with pasta, risotto, polenta or mashed potatoes or as suggested by the book with 6 slices of good Tuscan bread, 1" thick toasted and rubbed with garlic arranged on a platter and the lamb spooned over, yum! The egg yolk at the end really gives it a nice touch.

Provided by Ilysse

Categories Lamb/Sheep

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

3 lbs boneless leg of lamb, trimmed,lamb stew meat works well,i have also used chops with the bone and it works just as well jus
1 large onion, peeled and chopped (any color but green)
2 cloves garlic, peeled and chopped,to taste
6 fresh sage leaves, chopped (dried can be subed in a pinch)
1/2 cup olive oil
1 cup dry white wine
1 (2 lb) can diced tomatoes, drained (get the best you can afford)
salt and pepper
red pepper flakes, to taste (a little will go a long way)
2 large egg yolks

Steps:

Heat oil in heavy casserole and saute onion until soft.
Add garlic and sage, saute a minute or two more.
Add lamb and brown on all sides.
Raise heat and add wine Scrape pan and let boil for 20 seconds or so.
Lower heat and let reduce for 5 minutes or so.
Add tomatoes and season with salt, pepper, and pepper flakes.
Cover and simmer for 1 hour.
When the meat is cooked and soft remove the pan from the heat.
Beat the egg yolks into the sauce.
Serve hot and enjoy!

RAGù DI AGNELLO (LAMB)

Ragù di Agnello (Lamb) image

Provided by Oretta Zanini De Vita

Categories Sauce Lamb Pasta Tomato

Number Of Ingredients 17

Ingredients

For the condimento:
1 white onion
1 small carrot
1 small rib celery
a few sprigs fresh marjoram
3 fresh sage leaves
1 small sprig fresh rosemary
6 tablespoons extra virgin olive oil, preferably medium fruity
1 pound (450 grams) boneless lamb stew meat, cut into 3/4-inch (2-centimeter) cubes
1/2 cup (100 milliliters) dry white wine
1 1-pound (450 grams) can peeled tomatoes, drained
1 small piece dried chile
salt
To make the dish:
1 pound (450 grams) pasta (see note below)
6 rounded tablespoons (60 grams) grated pecorino abruzzese cheese or pecorino romano
1 heaping tablespoon minced fresh flat-leaf parsley

Steps:

Mince finely together the onion, carrot, celery, marjoram, sage, and rosemary needles (in the food processor if desired) and put in a medium saucepan with the oil. Cook over low heat until the vegetables just turn pale gold, about 8 minutes.
Add the meat and brown gently, stirring.
Raise the heat and add the wine. Let it bubble until you can no longer smell any alcohol, about 2 minutes.
Add the drained tomatoes, the chile, and 1 level teaspoon salt. Lower the heat and cook, covered, for about an hour, stirring occasionally. You'll know the sauce is done when it has visibly thickened and the fat has separated and bubbles on the surface.
Make-ahead note: The sauce may be made ahead up to this point and refrigerated until the next day. After some hours of chilling, the fat will come to the surface and can be removed very easily.
Bring 5 quarts (5 liters) of water to a boil in an 8-quart (8-liter) pot over high heat. Add 3 tablespoons kosher salt, then add the pasta and cook, stirring occasionally, until al dente.
Warm a serving bowl or platter in a low oven. If the oven is not practical, warm the bowl just before use with hot water, even a ladleful of the pasta cooking water.
Drain and transfer the pasta to the heated serving bowl. Toss the pasta first with the cheese and then with the sauce. Finish with a sprinkling of parsley and serve immediately.

Tips:

Use high-quality lamb for the best flavor. Look for lamb that is fresh and has a good amount of marbling.
Brown the lamb in batches to avoid overcrowding the pan and ensure even cooking.
Use a good quality red wine for the sauce. A dry red wine with a medium body, such as a Chianti or a Merlot, will work well.
Don't be afraid to add more vegetables to the sauce. Carrots, celery, and onion are all classic additions, but you can also add other vegetables such as zucchini, mushrooms, or bell peppers.
Serve the Agnello alla Cacciatore with a side of pasta, rice, or polenta.

Conclusion:

Agnello alla Cacciatore is a classic Italian dish that is perfect for a special occasion. The lamb is braised in a flavorful sauce made with red wine, tomatoes, and herbs, and served with a side of pasta or rice. This dish is sure to impress your guests and leave them wanting more.