📝 About This Recipe
Transport your senses to the rustic trattorias of Rome with this exquisite Abbacchio a Scottadito, a tender braised take on the classic 'finger-burning' lamb. While traditionally grilled, this version slow-cooks the lamb in a fragrant bath of white wine, vinegar, and a savory anchovy-garlic paste until the meat is succulent and falling off the bone. It is a masterful balance of bright acidity, earthy herbs, and deep umami that defines authentic Lazio soul food.
🥗 Ingredients
The Lamb
- 3 pounds Lamb shoulder or leg (cut into 2-inch chunks, bone-in preferred for flavor)
- 2 teaspoons Kosher salt (plus more to taste)
- 1 teaspoon Black pepper (freshly cracked)
- 3 tablespoons Extra virgin olive oil (high quality)
Aromatics and Braising Liquid
- 4 pieces Garlic cloves (smashed and peeled)
- 3 sprigs Fresh rosemary (leaves stripped and finely chopped)
- 4-5 leaves Fresh sage (whole)
- 1 cup Dry white wine (such as Frascati or Pinot Grigio)
- 1/4 cup White wine vinegar (to provide the signature Roman tang)
- 1 cup Chicken or lamb stock (low sodium)
- 2 tablespoons Flour (for dusting the meat)
The Roman Finish (Salsa di Acciughe)
- 4-6 pieces Anchovy fillets (packed in oil, drained)
- 1 tablespoon White wine vinegar (for the paste)
- 2 tablespoons Reserved braising liquid (taken from the pot)
👨🍳 Instructions
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1
Pat the lamb pieces thoroughly dry with paper towels; moisture is the enemy of a good sear. Season generously with salt and pepper, then lightly dust each piece with flour, shaking off any excess.
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2
Heat the olive oil in a heavy-bottomed Dutch oven or deep skillet over medium-high heat until shimmering.
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3
Working in batches to avoid crowding the pan, brown the lamb on all sides until a deep golden-brown crust forms, about 8-10 minutes per batch. Remove the lamb and set aside on a plate.
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4
Reduce the heat to medium. Add the smashed garlic cloves and sage leaves to the rendered fat. Sauté for 2 minutes until the garlic is golden and fragrant, but be careful not to burn it.
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5
Return the lamb and any accumulated juices back to the pot. Add the chopped rosemary and stir to coat the meat in the aromatics.
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6
Pour in the white wine and the 1/4 cup of vinegar. Use a wooden spoon to scrape up all the flavorful browned bits (fond) from the bottom of the pan.
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7
Allow the liquid to bubble and reduce by half, which should take about 5 minutes. This concentrates the flavor and removes the harsh alcohol bite.
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8
Add the stock until the liquid reaches about halfway up the sides of the lamb. Bring to a gentle simmer.
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9
Cover the pot with a tight-fitting lid and reduce the heat to low. Simmer gently for 1 hour to 1 hour and 15 minutes, or until the lamb is very tender when pierced with a fork.
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10
While the lamb braises, prepare the anchovy paste. Finely mince the anchovies into a paste on a cutting board, or use a mortar and pestle. Mix with 1 tablespoon of vinegar.
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11
Once the lamb is tender, remove the lid. Stir in the anchovy paste. This is the 'secret' Roman step that adds incredible depth without a fishy taste.
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12
Increase the heat slightly and cook uncovered for another 10 minutes. The sauce should thicken into a glossy, rich glaze that clings to the meat.
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13
Taste the sauce. The vinegar should be present but balanced by the richness of the lamb. Adjust salt if necessary.
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14
Remove the whole garlic cloves and sage leaves if desired, then transfer the lamb to a warm platter. Spoon the remaining pan sauce over the top.
💡 Chef's Tips
Don't skip the anchovies; they dissolve completely and provide a savory 'umami' backbone that defines the dish. If the sauce is too thin at the end, remove the meat and boil the liquid rapidly for 3-5 minutes to reduce it to a syrup-like consistency. Always use bone-in lamb if possible, as the marrow adds a silky texture and richness to the braise. If you prefer a brighter finish, add a teaspoon of fresh lemon zest right before serving. For a more modern twist, you can finish the braise in a 325°F (165°C) oven instead of the stovetop for more even heat distribution.
🍽️ Serving Suggestions
Serve alongside 'Patate al Forno' (roasted potatoes with rosemary) to soak up the extra sauce. A side of sautéed chicory or bitter broccoli rabe balances the richness of the lamb perfectly. Pair with a medium-bodied Italian red wine like a Cesanese del Piglio or a Chianti Classico. Offer crusty Italian sourdough bread on the side for the essential 'scarpetta' (mopping up the sauce). Finish the meal with a simple green salad dressed in a sharp lemon vinaigrette.