Agnello brodettato

Agnello brodettato is a traditional lamb stew originating from Rome. Especially popular during the Easter festivities, the dish is usually made with a combination of lamb, onions, pancetta, olive oil or lard, white wine, flour, salt, pepper, egg yolks, lemon juice, and parsley. The onions and pancetta are sautéed in olive oil or lard in a pan. The meat is cut into cubes, lightly floured, and added to the pan with salt, pepper, and a splash of white wine. Once it evaporates, water is poured over the meat and the dish is simmered about an hour or until the lamb is tender. The pan is removed from the heat, and a mixture of egg yolks, lemon juice, and parsley is then stirred into the dish. The pan is placed over low heat, and the dish is stirred until the sauce becomes silky smooth. Agnello brodettato is served immediately, while warm.