Tuscany-Style Stuffed Lamb Shoulder (Spalla d’Agnello Farcita alla Toscana)
Category: Main Dishes
Serves: 4
Preparation Time: 20 minutes
Cooking Time: 1 hour and 30 minutes
Total Time: 2 hours
This Tuscany-style stuffed lamb shoulder is a true celebration of hearty, rustic Italian flavors, perfect for a special family dinner or a weekend gathering. The tender lamb is stuffed with a delicious mix of sausage, vegetables, and herbs, then slow-cooked to perfection. The accompanying sauce made from the braised vegetables and meat drippings elevates the dish to another level of flavor. Let’s dive into the ingredients and the step-by-step instructions.
Ingredients:
For the Lamb Stuffing:
| Ingredient | Quantity |
|---|---|
| Lamb shoulder (boneless) | 600g |
| Italian sausage | 120g |
| Bread (preferably stale) | 50g |
| Egg | 1 |
| Fresh sage | 5 leaves |
| Fresh rosemary | 2 sprigs |
| Garlic | 2 cloves |
For the Broth and Cooking:
| Ingredient | Quantity |
|---|---|
| Carrots | 2 |
| Onions | 2 |
| Celery | 2 stalks |
| Extra virgin olive oil | 60g |
| Red wine | 50g |
| Black pepper | To taste |
| Salt | To taste |
| Beef broth | 100g |
| Celery (for broth) | 1 stalk |
| Carrot (for broth) | 1 |
| Onion (for broth) | 1 |
| Water | 1L |
Instructions:
Step 1: Preparing the Broth
- Begin by preparing the beef broth. First, take the celery, carrots, and onions and roughly chop them.
- Place these vegetables in a large pot and add 1 liter of water and a pinch of salt. Stir with a spatula, making sure the vegetables are well distributed in the water.
- Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for about 45 minutes, allowing the flavors to meld together. Once done, remove the pot from the heat and set aside to cool slightly.
Step 2: Preparing the Lamb Shoulder
- While the broth is simmering, prepare the lamb shoulder. Using a sharp knife, carefully bone the lamb shoulder and remove any excess fat. This will allow the stuffing to be more evenly distributed and ensure a leaner dish.
- Once the lamb is prepped, set it aside and move on to the stuffing.
Step 3: Preparing the Stuffing
- Finely chop the sage, garlic, and one sprig of rosemary.
- Take the sausage, cut it in half, and gently remove the casing with your hands. Place the sausage meat in a large mixing bowl.
- Using a fork, mash the sausage, and add the finely chopped herbs, one egg, and the crumbled bread. Season with salt and black pepper.
- Pour a small amount of the cooled broth (from Step 1) into the stuffing mixture to bind it all together, creating a moist, flavorful stuffing.
- Once mixed, carefully stuff the lamb shoulder with the sausage mixture. Be sure to distribute it evenly across the lamb to ensure a balanced flavor in every bite.
Step 4: Cooking the Lamb
- In a large skillet, heat 30 grams of olive oil and sauté the remaining garlic and rosemary. Add the stuffed lamb shoulder and sear it on all sides, creating a beautifully golden-brown crust.
- Once seared, pour the remaining beef broth into the skillet, then cover with a lid and allow the lamb to cook over low heat for about 1 hour. Occasionally check to ensure the broth doesn’t evaporate completely.
Step 5: Creating the Sauce
- Once the lamb is cooked through, remove it from the skillet and set it aside, resting for a few minutes. This ensures the juices redistribute throughout the meat.
- Take the remaining broth and vegetables from the skillet and place them into a blender or food processor. Blend until smooth to create a rich, savory sauce.
- Taste the sauce and adjust seasoning with salt and pepper as needed.
Step 6: Serving
- Slice the lamb shoulder into thick, tender pieces, and serve it alongside the velvety sauce.
- Garnish with additional fresh rosemary or sage for a fragrant touch. Pair with a side of roasted vegetables or mashed potatoes for a hearty meal.
Tips for Success:
- Boning the Lamb: If you’re not confident in boning the lamb yourself, you can ask your butcher to do it for you. It will save time and ensure a perfectly stuffed roast.
- Bread for Stuffing: Use slightly stale or day-old bread for the stuffing to give it the right texture. It absorbs the flavors of the sausage and broth without becoming too soggy.
- Wine Pairing: This dish pairs beautifully with a full-bodied red wine, such as a Chianti or a Tuscan Sangiovese, which complements the rich, savory flavors of the lamb.
This Tuscany-style stuffed lamb shoulder is not only a feast for the stomach but also a delightful dish that brings the taste of Italy’s countryside to your dinner table. The combination of tender lamb, flavorful sausage stuffing, and rich, homemade broth makes this recipe one you’ll return to again and again for special occasions and family gatherings.
Enjoy the experience of Tuscany right in your own kitchen!
