Lamb stew with butternut squash and saffron

1. 1

   To make the vegetable stock, place all the broth vegetables in a large saucepan, add 1.5 litres of water and bring to a boil. Reduce the heat, cover with a lid and simmer gently for 1 hour 15 minutes.

   75 min

2. 2

   Taste for seasoning and add more salt if necessary. Remove from the heat and strain the stock through a fine sieve, pressing down well on the vegetables with the back of a spoon. Set the stock aside for the stew.

3. 3

   Season the lamb meat all over with salt and pepper. Heat the olive oil in a large pot, add the meat and brown on all sides, then remove and set aside. Do this in batches if needed so as not to overcrowd the pan.

4. 4

   Reduce the heat, add the onion, garlic, and chilli to the pan and sweat for a couple of minutes. Return the lamb to the pot, then add the rosemary, sage, saffron, and chopped tomatoes.

   3 min

5. 5

   Add the white wine and allow it to evaporate before adding the vegetable stock. Cover with a lid and cook on very low heat for 1 hour.

   60 min

6. 6

   Add the potatoes and butternut squash, and continue to cook for 30 minutes. Remove from the heat and let rest for a couple of minutes before serving.

   30 min

7. 7

   Meanwhile, prepare the cime di rapa: place the shoots and leaves in a pot of boiling salted water and blanch for 2 minutes.

   2 min

8. 8

   In a large frying pan, heat extra virgin olive oil, then sauté garlic, chilli, olives, and capers for about a minute. Add the blanched cime di rapa and sauté everything together for about 3 minutes.

   4 min

9. 9

   Serve the lamb stew hot alongside the sautéed cime di rapa.

1 serving ≈ 450 g

Nutrition values are estimates. - means data is unavailable.