Lamb braised with Vinegar and Green Beans

Serves: 4 -6

A traditional recipe from Abruzzo – where you would refer to the dish as stufatino di agnello con l’aceto – you will love.

Served with mashed potatoes and a green salad, it is beautifully comfortable food. Dark and slightly rich, you could eat the flaking lamb all day.

If you need warmth one Saturday lunch, start the weekend well by serving this and a glass of red and in turn, setting a pretty awesome mood for the rest of the day.


½ cup olive oil
1.2kg diced lamb shoulder
½ onion, chopped
⅔ cup good quality red wine vinegar
450gm green beans, trimmed, cut into 4cm lengths
Mashed potatoes and a green salad to serve


  1. In a casserole dish or heavy saucepan, heat oil over medium-high heat. Brown the lamb in batches for 6 – 8 minutes until browned all over.
  2. Add the onion and stir for 4 minutes or until translucent. Return all the lamb to the pan, add the vinegar and season. Increase the heat to high and cooking, stirring, for 1 minute, then reduce the heat to low. Add beans and further season. Cover and gently simmer for 1 ½ hoursor until the lamb is very tender.

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