{"id":16278,"date":"2025-12-04T22:42:16","date_gmt":"2025-12-04T21:42:16","guid":{"rendered":"https:\/\/www.laragazzacolmattarello.com\/italian-style-lamb-stew-nonnas-leftover-recipe\/"},"modified":"2026-08-21T23:09:01","modified_gmt":"2026-08-21T21:09:01","slug":"italian-style-lamb-stew-nonnas-leftover-recipe","status":"publish","type":"post","link":"https:\/\/www.laragazzacolmattarello.com\/en\/italian-style-lamb-stew-nonnas-leftover-recipe\/","title":{"rendered":"Italian-style lamb stew: Nonna&#8217;s leftover recipe"},"content":{"rendered":"<p><!-- T\u00cdTULO --><\/p>\n<p><!-- INTRODUCCI\u00d3N --><\/p>\n<p>Sometimes the best dishes are born from an unexpected gesture. Like this lamb stew, made with the trimmings that my butcher <a href=\"https:\/\/mercatcentralsabadell.com\/parades\/cansaladeria-vidal\/\">Joaqu\u00edn<\/a> gave me while he told me how his grandmother turned the humble into something delicious. And as I cooked, I felt I was following that legacy exactly: transforming simple ingredients into a stew full of aroma, love, and that deep flavor that only appears when you cook without rushing. In this Italian-style lamb stew, the nonna also makes an appearance with a trick that never fails.<\/p>\n<hr \/>\n<p><!-- VIDEO --><\/p>\n<div class=\"videobox\">\n<h3><strong>Watch the video with all the steps<\/strong><\/h3>\n<p>Below you can see the video with all the steps to prepare <strong>Italian-style lamb stew<\/strong> in the easiest way.<br \/>\nAnd if you haven&#8217;t done so yet, I invite you to subscribe to my <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/youtubewp\"><strong>YouTube channel<\/strong><\/a> so you don&#8217;t miss any new recipes. <strong>Don&#8217;t forget to follow me on <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/igwp\" target=\"_new\" rel=\"noopener\">Instagram<\/a>!<\/strong> There I share more recipes, tips, and special content for lovers of Italian cuisine.<\/p>\n<div id=\"erdyt-6a8a487f601da\" data-id=\"1CFzQC8xwIM\" class=\"erd-youtube-responsive\" style=\"display:block;position:relative;clear:both;width:100%;max-width:100%;margin-left:auto;margin-right:auto;\"><div style=\"padding-bottom:56.25%;\"><div class=\"erd-ytplay\" id=\"erdytp-1CFzQC8xwIM-6a8a487f601da\" data-vid=\"1CFzQC8xwIM\"   data-src=\"https:\/\/www.youtube.com\/embed\/1CFzQC8xwIM?loop=1&#038;autoplay=1&#038;rel=0\" data-allowfullscreen=\"true\"><img  title=\"Italian-style lamb stew: Nonna&#039;s leftover recipe ~ Recipes Second courses  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/i.ytimg.com\/vi\/1CFzQC8xwIM\/hqdefault.jpg\"  alt=\"Italian-style lamb stew: Nonna&#039;s leftover recipe ~ Recipes Second courses  ~ La ragazza col mattarello\"  \/><\/div><\/div><\/div><script type=\"application\/ld+json\">{\"@context\":\"https:\/\/schema.org\",\"@type\":\"VideoObject\",\"name\":\"Italian-style lamb stew: Nonna&#8217;s leftover recipe - Video\",\"description\":\"Watch the video to discover all the details of the recipe.\",\"thumbnailUrl\":\"https:\/\/i.ytimg.com\/vi\/1CFzQC8xwIM\/hqdefault.jpg\",\"uploadDate\":\"2025-12-04T22:42:16+01:00\",\"embedUrl\":\"https:\/\/www.youtube.com\/embed\/1CFzQC8xwIM?loop=1&#038;autoplay=1&#038;rel=0\",\"contentUrl\":\"https:\/\/www.youtube.com\/watch?v=1CFzQC8xwIM\",\"publisher\":{\"@type\":\"Organization\",\"name\":\"La ragazza col mattarello\",\"logo\":{\"@type\":\"ImageObject\",\"url\":\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2019\/10\/la_ragazza_col_mattarello_192x192_PWA.png\",\"width\":192,\"height\":192}}}<\/script>\n<\/div>\n<hr \/>\n<p><!-- INGREDIENTES --><\/p>\n<h3><strong>Main ingredients for the Italian-style lamb stew<\/strong><\/h3>\n<h4>For 2 people<\/h4>\n<p>&#x23f1; <strong>Preparation time:<\/strong> 15 minutes<br \/>\n&#x23f1; <strong>Cooking time:<\/strong> 1 hour 20 minutes<\/p>\n<ul>\n<li>1 kg lamb trimmings<\/li>\n<li>2 large onions, julienned<\/li>\n<li>1 carrot, sliced<\/li>\n<li>100 g peas<\/li>\n<li>1 tablespoon tomato paste<\/li>\n<li>750 ml vegetable broth<\/li>\n<li>\u00bd glass dry white wine<\/li>\n<li>2 potatoes, diced<\/li>\n<li>1 teaspoon cinnamon<\/li>\n<li>Fresh sage<\/li>\n<li>Fresh rosemary<\/li>\n<li>Extra virgin olive oil<\/li>\n<li>Salt<\/li>\n<li>Black pepper<\/li>\n<\/ul>\n<p><strong>Remember:<\/strong> At the end of the article, you will find the complete recipe card with detailed cooking and preparation times.<\/p>\n<p><img  title=\"Italian-style lamb stew: Nonna&#039;s leftover recipe ~ Recipes Second courses  ~ La ragazza col mattarello\" loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-15022\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/12\/Estofado-de-cordero-a-la-italiana-la-receta-de-aprovechamiento-de-la-nonna-1.jpg\"  alt=\"Italian-style lamb stew: Nonna&#039;s leftover recipe ~ Recipes Second courses  ~ La ragazza col mattarello\"  width=\"1920\" height=\"1080\" srcset=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/12\/Estofado-de-cordero-a-la-italiana-la-receta-de-aprovechamiento-de-la-nonna-1.jpg 1920w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/12\/Estofado-de-cordero-a-la-italiana-la-receta-de-aprovechamiento-de-la-nonna-1-768x432.jpg 768w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/12\/Estofado-de-cordero-a-la-italiana-la-receta-de-aprovechamiento-de-la-nonna-1-480x270.jpg 480w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\" \/><\/p>\n<hr \/>\n<p><!-- PREPARACI\u00d3N --><\/p>\n<h3><strong>How to prepare the Italian-style lamb stew<\/strong><\/h3>\n<h4><strong>The initial trick: clean the trimmings well<\/strong><\/h4>\n<p>Before starting, put the lamb trimmings in very cold water with a little ice and change the water a couple of times. This removes impurities and traces of blood, leaving the meat ready to brown without strong odors. Dry them very well with a clean cloth or paper towel.<\/p>\n<h4><strong>Brown the lamb without rushing<\/strong><\/h4>\n<p>Heat a good splash of extra virgin olive oil in a pot. Season the meat with salt and pepper and place it in the pot without moving it too much. Let it brown on one side and then turn it over. This part gives depth to the stew.<\/p>\n<h4><strong>Onion and carrot for a sweet base<\/strong><\/h4>\n<p>Add the julienned onions and the sliced carrot. Add a pinch of salt to help them release their juices. This base provides a natural sweetness that balances the intense flavor of the lamb. Saut\u00e9 over medium heat until the onion is tender.<\/p>\n<h4><strong>Wine, tomato, and herbs: the essence of the stew<\/strong><\/h4>\n<p>When the vegetables are soft, turn up the heat a little and deglaze with the dry white wine. Let the alcohol evaporate. Add the tomato paste, stir, and add fresh rosemary and sage. Incorporate a little vegetable broth and cover. Cook over very low heat for about 30 minutes.<\/p>\n<h4><strong>The nonna and her secret touch<\/strong><\/h4>\n<p>Here comes the most unexpected ingredient: cinnamon. In Sicily and other Mediterranean cuisines, it is used to add warmth to lamb dishes. Add a teaspoon, stir, and let the stew continue over low heat for about 10 more minutes.<\/p>\n<h4><strong>Potatoes and peas to finish<\/strong><\/h4>\n<p>Add the diced potatoes and more broth if necessary to cover. Cover and let cook for about 25 minutes. When the potatoes start to fall apart, add the peas. Mix, cover again, and let everything meld well.<\/p>\n<hr \/>\n<p><!-- TRUCOS --><\/p>\n<h3><strong>Tips and tricks for a perfect lamb stew<\/strong><\/h3>\n<h4><strong>Pre-cleaning for a milder flavor<\/strong><\/h4>\n<p>Soaking in ice water helps remove residues and leaves the meat ready to brown better.<\/p>\n<h4><strong>Slow and steady cooking<\/strong><\/h4>\n<p>Don&#8217;t be in a hurry. This stew is transformed precisely thanks to low heat and time.<\/p>\n<h4><strong>Balance of aromas<\/strong><\/h4>\n<p>The sweetness of the onion and carrot, the white wine, and the cinnamon create a contrast that enhances the flavor of the lamb without masking it.<\/p>\n<hr \/>\n<p><!-- FAQ --><\/p>\n<div id=\"faq\">\n<h3>Frequently Asked Questions<\/h3>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>Can I use another part of the lamb instead of trimmings?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">Yes, although the trimmings add a lot of flavor, you can also use chopped neck or shoulder.<\/p>\n<\/div>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>Is the cinnamon very noticeable in the stew?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">No, if used in moderation it provides a warm aroma without invading the flavor of the lamb.<\/p>\n<\/div>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>Can I prepare the stew in advance?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">Yes, in fact, the next day it tastes even better because the flavors integrate more.<\/p>\n<\/div>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>What do I do if the stew is too thick?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">Add a little more hot broth until you reach the texture you prefer.<\/p>\n<\/div>\n<div class=\"faq-item\">\n<h4>Is it necessary to brown the meat?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">Browning it is key to achieving depth of flavor and a more aromatic stew.<\/p>\n<\/div>\n<\/div>\n<p><!-- JSON-LD FAQ --><br \/>\n<script type=\"application\/ld+json\">\n{\n\"@context\": \"https:\/\/schema.org\",\n\"@type\": \"FAQPage\",\n\"mainEntity\": [\n{\n\"@type\": \"Question\",\n\"name\": \"Can I use another part of the lamb instead of trimmings?\",\n\"acceptedAnswer\": {\n\"@type\": \"Answer\",\n\"text\": \"Yes, although the trimmings add a lot of flavor, you can also use chopped neck or shoulder.\"\n}\n},\n{\n\"@type\": \"Question\",\n\"name\": \"Is the cinnamon very noticeable in the stew?\",\n\"acceptedAnswer\": {\n\"@type\": \"Answer\",\n\"text\": \"No, if used in moderation it provides a warm aroma without invading the flavor of the lamb.\"\n}\n},\n{\n\"@type\": \"Question\",\n\"name\": \"Can I prepare the stew in advance?\",\n\"acceptedAnswer\": {\n\"@type\": \"Answer\",\n\"text\": \"Yes, in fact, the next day it tastes even better because the flavors integrate more.\"\n}\n},\n{\n\"@type\": \"Question\",\n\"name\": \"What do I do if the stew is too thick?\",\n\"acceptedAnswer\": {\n\"@type\": \"Answer\",\n\"text\": \"Add a little more hot broth until you reach the texture you prefer.\"\n}\n},\n{\n\"@type\": \"Question\",\n\"name\": \"Is it necessary to brown the meat?\",\n\"acceptedAnswer\": {\n\"@type\": \"Answer\",\n\"text\": \"Browning it is key to achieving depth of flavor and a more aromatic stew.\"\n}\n}\n]\n}\n<\/script><\/p>\n<hr \/>\n<p><!-- RECETAS RELACIONADAS --><\/p>\n<h3><strong>Related recipes you will love<\/strong><\/h3>\n<p>If you like traditional Italian recipes, here are other suggestions to enjoy authentic flavors:<\/p>\n<ul>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/es\/pasta-con-tomate-y-albahaca-pasta-al-pomodoro-allitaliana\/\" target=\"_new\" rel=\"noopener\">Pasta with tomato and basil<\/a><\/strong>: a simple recipe full of aroma.<\/li>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/es\/lasana-a-la-bolonesa-la-receta-tradicional-italiana-autentica-y-deliciosa\/\" target=\"_new\" rel=\"noopener\">Bolognese lasagna<\/a><\/strong>: a great classic of Italian cuisine.<\/li>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/en\/pasta-con-brocoli-y-anchoas-3\/\" target=\"_new\" rel=\"noopener\">Pasta with broccoli and anchovies<\/a><\/strong>: perfect for those who love intense flavors.<\/li>\n<\/ul>\n<hr \/>\n<p><!-- CIERRE --><\/p>\n<h3><strong>Enjoy your Italian-style lamb stew!<\/strong><\/h3>\n<p>This stew is proof that with simple ingredients, time, and love, you can prepare something truly comforting. Tell me in the comments how it turned out for you.<\/p>\n<p>If you liked this recipe, <strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/youtubewp\">subscribe to my YouTube channel<\/a><\/strong> and <strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/igwp\">Instagram<\/a><\/strong> to discover more authentic Italian dishes. I would love to see your photos and results!<\/p>\n<p><span style=\"color: #c91f1f;\"><strong>Bon app\u00e9tit!<\/strong><\/span><\/p>\n<hr><div class=\"videobox\"><div class=\"row\">\n        <div class=\"col-xs-12 centertext vspaced\">\n            <h3>The latest video recipes from my channel!<\/h3>\n\n<div id=\"sb_youtube_sbyUCkrxY67wU2ZtStSZsNLPZnw3\"\n\trole=\"region\"\n\taria-label=\"YouTube videos\"\n\t class=\"sb_youtube sby_layout_gallery sby_col_3 sby_mob_col_1 sby_palette_custom  sby_width_resp\"\tdata-feedid=\"sby_UCkrxY67wU2ZtStSZsNLPZnw#3\"\n\tdata-shortcode-atts=\"{&quot;feed&quot;:&quot;2&quot;}\" \n\tdata-cols=\"3\" \n\tdata-colsmobile=\"1\" \n\tdata-num=\"3\" \n\tdata-nummobile=\"3\" \n\tdata-channel-subscribers=\"3.4K subscribers\"\tdata-subscribe-btn=\"1\" \n\tdata-subscribe-btn-text=\"Youtube\" \n\tdata_channel_header_colors 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src='https:\/\/www.laragazzacolmattarello.com\/wp-content\/plugins\/feeds-for-youtube\/public\/build\/js\/sb-youtube.js'><\/script><\/div>\n    <\/div><\/div><hr><div class=\"centertext\"><h3>The card<\/h3><\/div>\n<p><!-- vrtl-translatium:recipe:start --><\/p>\n<div class=\"vrtl-recipe\" data-recipe-id=\"15030\">\n<h2 class=\"vrtl-recipe__title\">Italian-style lamb stew<\/h2>\n<figure class=\"vrtl-recipe__figure\"><img  title=\"Italian-style lamb stew: Nonna&#039;s leftover recipe ~ Recipes Second courses  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/12\/Estofado-de-cordero-a-la-italiana-la-receta-de-aprovechamiento-de-la-nonna.jpg\"  alt=\"Italian-style lamb stew: Nonna&#039;s leftover recipe ~ Recipes Second courses  ~ La ragazza col mattarello\"  \/><\/figure>\n<div class=\"vrtl-recipe__summary\">Italian-style lamb stew with trimmings, warm aromas, and slow cooking. A traditional leftover recipe with a homemade flavor.<\/div>\n<ul class=\"vrtl-recipe__meta\">\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Dish<\/span><br \/><span class=\"vrtl-recipe__meta-value\">Main course<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Cuisine<\/span><br \/><span class=\"vrtl-recipe__meta-value\">Italian<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Preparation time<\/span><br \/><span class=\"vrtl-recipe__meta-value\">15 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Cooking time<\/span><br \/><span class=\"vrtl-recipe__meta-value\">80 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Total time<\/span><br \/><span class=\"vrtl-recipe__meta-value\">95 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Servings<\/span><br \/><span class=\"vrtl-recipe__meta-value\">2 <\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Calories<\/span><br \/><span class=\"vrtl-recipe__meta-value\">1675 kcal<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Author<\/span><br \/><span class=\"vrtl-recipe__meta-value\">Mia Villar Raurich<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Tags<\/span><br \/><span class=\"vrtl-recipe__meta-value\">leftovers, stew, traditional<\/span><\/li>\n<\/ul>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--ingredients\">\n<h3 class=\"vrtl-recipe__heading\">Ingredients<\/h3>\n<ul class=\"vrtl-recipe__ingredients\">\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">1<\/span> <span class=\"vrtl-recipe__unit\">kg<\/span> <span class=\"vrtl-recipe__ingredient-name\">lamb trimmings<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">2<\/span> <span class=\"vrtl-recipe__ingredient-name\">large onions, julienned<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">1<\/span> <span class=\"vrtl-recipe__ingredient-name\">sliced carrots<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">100<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">peas<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">1<\/span> <span class=\"vrtl-recipe__ingredient-name\">tablespoon tomato paste<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">750<\/span> <span class=\"vrtl-recipe__unit\">ml<\/span> <span class=\"vrtl-recipe__ingredient-name\">vegetable broth<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">\u00bd<\/span> <span class=\"vrtl-recipe__ingredient-name\">glass of dry white wine<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">2<\/span> <span class=\"vrtl-recipe__ingredient-name\">diced potatoes<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">1<\/span> <span class=\"vrtl-recipe__ingredient-name\">teaspoon cinnamon<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">fresh sage<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">fresh rosemary<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">extra virgin olive oil<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">salt<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">black pepper<\/span><\/li>\n<\/ul>\n<\/section>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--steps\">\n<h3 class=\"vrtl-recipe__heading\">Instructions<\/h3>\n<ol class=\"vrtl-recipe__steps\">\n<li class=\"vrtl-recipe__step\">Clean the trimmings in ice water<\/li>\n<li class=\"vrtl-recipe__step\">Dry very well<\/li>\n<li class=\"vrtl-recipe__step\">Brown the lamb<\/li>\n<li class=\"vrtl-recipe__step\">Add onion and carrot<\/li>\n<li class=\"vrtl-recipe__step\">Deglaze with wine<\/li>\n<li class=\"vrtl-recipe__step\">Add tomato paste, sage, and rosemary<\/li>\n<li class=\"vrtl-recipe__step\">Incorporate broth and cook<\/li>\n<li class=\"vrtl-recipe__step\">Add cinnamon<\/li>\n<li class=\"vrtl-recipe__step\">Add potatoes<\/li>\n<li class=\"vrtl-recipe__step\">Add peas<\/li>\n<li class=\"vrtl-recipe__step\">Adjust broth and salt<\/li>\n<li class=\"vrtl-recipe__step\">Cook until it thickens well<\/li>\n<\/ol>\n<\/section>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--video\">\n<h3 class=\"vrtl-recipe__heading\">Video<\/h3>\n<div class=\"vrtl-recipe__video\"><iframe src=\"https:\/\/www.youtube.com\/embed\/1CFzQC8xwIM\" width=\"560\" height=\"315\" frameborder=\"0\" loading=\"lazy\" allowfullscreen allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\"><\/iframe><\/div>\n<\/section>\n<\/div>\n<p><!-- vrtl-translatium:recipe:end --><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Sometimes the best dishes are born from an unexpected gesture. Like this lamb stew, made with the trimmings that my butcher Joaqu\u00edn gave me while he told me how his grandmother turned the humble into something delicious. And as I cooked, I felt I was following that legacy exactly: transforming simple ingredients into a stew full of aroma, love, and that deep flavor that only appears when you cook without rushing. In this Italian-style lamb stew, the nonna also makes an appearance with a trick that never fails. Watch the video with all the steps Below you can see the video with all the steps to prepare Italian-style lamb stew in the easiest way. And if you haven&#8217;t done so yet, I invite you to subscribe to my YouTube channel so you don&#8217;t miss any new recipes. Don&#8217;t forget to follow me on Instagram! There I share more recipes, tips, and special content for lovers of Italian cuisine. Main ingredients for the Italian-style lamb stew For 2 people &#x23f1; Preparation time: 15 minutes &#x23f1; Cooking time: 1 hour 20 minutes 1 kg lamb trimmings 2 large onions, julienned 1 carrot, sliced 100 g peas 1 tablespoon tomato paste 750 ml vegetable broth \u00bd glass dry white wine 2 potatoes, diced 1 teaspoon cinnamon Fresh sage Fresh rosemary Extra virgin olive oil Salt Black pepper Remember: At the end of the article, you will find the complete recipe card with detailed cooking and preparation times. How to prepare the Italian-style lamb stew The initial trick: clean the trimmings well Before starting, put the lamb trimmings in very cold water with a little ice and change the water a couple of times. This removes impurities and traces of blood, leaving the meat ready to brown without strong odors. Dry them very well with a clean cloth or paper towel. Brown the lamb without rushing Heat a good splash of extra virgin olive oil in a pot. Season the meat with salt and pepper and place it in the pot without moving it too much. Let it brown on one side and then turn it over. This part gives depth to the stew. Onion and carrot for a sweet base Add the julienned onions and the sliced carrot. Add a pinch of salt to help them release their juices. This base provides a natural sweetness that balances the intense flavor of the lamb. Saut\u00e9 over medium heat until the onion is tender. Wine, tomato, and herbs: the essence of the stew When the vegetables are soft, turn up the heat a little and deglaze with the dry white wine. Let the alcohol evaporate. Add the tomato paste, stir, and add fresh rosemary and sage. Incorporate a little vegetable broth and cover. Cook over very low heat for about 30 minutes. The nonna and her secret touch Here comes the most unexpected ingredient: cinnamon. In Sicily and other Mediterranean cuisines, it is used to add warmth to lamb dishes. Add a teaspoon, stir, and let the stew continue over low heat for about 10 more minutes. Potatoes and peas to finish Add the diced potatoes and more broth if necessary to cover. Cover and let cook for about 25 minutes. When the potatoes start to fall apart, add the peas. Mix, cover again, and let everything meld well. Tips and tricks for a perfect lamb stew Pre-cleaning for a milder flavor Soaking in ice water helps remove residues and leaves the meat ready to brown better. Slow and steady cooking Don&#8217;t be in a hurry. This stew is transformed precisely thanks to low heat and time. Balance of aromas The sweetness of the onion and carrot, the white wine, and the cinnamon create a contrast that enhances the flavor of the lamb without masking it. Frequently Asked Questions Can I use another part of the lamb instead of trimmings? Yes, although the trimmings add a lot of flavor, you can also use chopped neck or shoulder. Is the cinnamon very noticeable in the stew? No, if used in moderation it provides a warm aroma without invading the flavor of the lamb. Can I prepare the stew in advance? Yes, in fact, the next day it tastes even better because the flavors integrate more. What do I do if the stew is too thick? Add a little more hot broth until you reach the texture you prefer. Is it necessary to brown the meat? Browning it is key to achieving depth of flavor and a more aromatic stew. Related recipes you will love If you like traditional Italian recipes, here are other suggestions to enjoy authentic flavors: Pasta with tomato and basil: a simple recipe full of aroma. Bolognese lasagna: a great classic of Italian cuisine. Pasta with broccoli and anchovies: perfect for those who love intense flavors. Enjoy your Italian-style lamb stew! This stew is proof that with simple ingredients, time, and love, you can prepare something truly comforting. Tell me in the comments how it turned out for you. If you liked this recipe, subscribe to my YouTube channel and Instagram to discover more authentic Italian dishes. I would love to see your photos and results! Bon app\u00e9tit! Italian-style lamb stew Italian-style lamb stew with trimmings, warm aromas, and slow cooking. A traditional leftover recipe with a homemade flavor. DishMain course CuisineItalian Preparation time15 minutes Cooking time80 minutes Total time95 minutes Servings2 Calories1675 kcal AuthorMia Villar Raurich Tagsleftovers, stew, traditional Ingredients 1 kg lamb trimmings 2 large onions, julienned 1 sliced carrots 100 g peas 1 tablespoon tomato paste 750 ml vegetable broth \u00bd glass of dry white wine 2 diced potatoes 1 teaspoon cinnamon fresh sage fresh rosemary extra virgin olive oil salt black pepper Instructions Clean the trimmings in ice water Dry very well Brown the lamb Add onion and carrot Deglaze with wine Add tomato paste, sage, and rosemary Incorporate broth and cook Add cinnamon Add potatoes Add peas Adjust broth and salt Cook until it thickens well Video &nbsp;<\/p>\n","protected":false},"author":1,"featured_media":15027,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[389,732],"tags":[2834,2826,2828,2827,2829,2830,2831,2832,2825,2833],"class_list":["post-16278","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","category-second-courses","tag-carrot-2","tag-cinnamon","tag-lamb","tag-onion-3","tag-peas-2","tag-potatoes-2","tag-rosemary-2","tag-sage-2","tag-vegetable-broth-2","tag-white-wine-2"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Italian-style lamb stew: Nonna&#039;s leftover recipe ~ La ragazza col mattarello<\/title>\n<meta name=\"description\" content=\"Italian-style lamb stew with trimmings, warm aromas, and slow cooking. 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