Spicy Braised Lamb with Marsala

This rich and aromatic lamb dish hails from the southern Italian region of Basilicata, where sheep farming has long been a cornerstone of local agriculture. The use of Marsala wine and juniper berries adds depth and complexity, while a touch of chili powder provides a subtle heat that enhances the dish’s rustic character. Slow-braised in a covered pot, the lamb becomes meltingly tender, absorbing the flavors of garlic, rosemary, and tomato paste. Pearl onions and potatoes round out the dish, adding sweetness and heartiness. Perfect for a cozy dinner, this recipe pairs beautifully with crusty bread or a side of polenta. Whether served for a special occasion or a comforting family meal, this dish embodies the warmth and tradition of southern Italian cuisine.

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Ingredients (Makes 6 portions)

Ingredients

3 tbsp (45 ml) olive oil
1.3 kg (2.9 lbs) boneless lamb leg or shoulder, cut into 4 cm (1.5 in) cubes
1 small yellow onion, finely chopped
1 small celery stalk, finely chopped
3 garlic cloves, crushed
120 ml (½ cup) dry Marsala wine or another dry, sweet wine
100 ml (⅓ cup + 1 tbsp) dry white wine
¾ tsp chili powder
1 tbsp (15 ml) juniper berries, crushed
2 tbsp (30 ml) tomato paste
1 sprig fresh rosemary
12 small pearl onions, peeled
2 medium potatoes, cut into 4 cm (1.5 in) cubes
2 tbsp (30 ml) chopped fresh parsley
Salt and freshly ground black pepper, to taste

For Serving/Garnishing

Crusty bread or polenta

Nutrition Information (per 100g)

Calories: 180
Fat: 9
Protein: 16
Carbohydrates: 8
Fiber: 1.5

Directions

Preheat and Prepare Ingredients

1. Preheat the oven to 180°C (350°F).

Searing the Lamb

2. Heat the olive oil in a large, heavy-bottomed pot over high heat. Add the lamb and sear for about 5 minutes, turning occasionally, until browned on all sides.

Building the Flavor Base

3. Season with salt and pepper, then add the chopped onion, celery, and garlic. Sauté for 2-3 minutes until softened.

Deglazing and Adding Aromatics

4. Pour in the Marsala and white wine, allowing the alcohol to evaporate for 2-3 minutes. Stir in the chili powder, crushed juniper berries, and tomato paste, mixing well for 30 seconds.

Braising the Lamb

5. Transfer the mixture to a covered braising dish or Dutch oven. Add the rosemary sprig and pour in about 400 ml (1 ⅔ cups) of water, just enough to barely cover the ingredients. Cover and bake for 45 minutes.

Adding Vegetables

6. Add the pearl onions and potatoes to the pot, season with additional salt and pepper, and continue baking for another 45 minutes until the lamb and vegetables are tender.

Finishing and Serving

7. Sprinkle with chopped parsley and serve hot with crusty bread or polenta.

Cookix's Secrets

Alternative Cooking Method

Prepare in a slow cooker on low for 6-8 hours for an effortless meal.

Bold Flavor Enhancements

Add a pinch of smoked paprika for a subtle smoky depth.

Cooking Tips

For deeper flavor, marinate the lamb in Marsala wine and spices for a few hours before cooking.

Healthier Variation

Replace lamb with skinless chicken thighs for a lighter version.

Ingredient Tips

If juniper berries are unavailable, substitute with a small amount of crushed rosemary and black pepper for a similar aromatic effect.

Regional Ingredient Substitutions

Use Madeira wine instead of Marsala for a slightly different sweetness.

Seasonal Tweaks

In summer, swap potatoes for bell peppers and zucchini for a lighter, fresher take.

Serving Tips

Pair with a bold red wine such as Aglianico or Primitivo to complement the dish’s richness.

Ask Cookix, your sous-chef