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DELICIOUS AND HEARTY
[MOCK]® Lamb Spezzatino with Potatoes & Artichoke
22 November, 2025
Traditionally made with beef, this hearty stew hails from Northern Italy, and is typically served in the wintertime. This favourite meal comes from humble beginnings amongst the poor who combined simple, inexpensive ingredients to create rich, flavourful, filling dishes. Affordable cuts of meat (beef, lamb, veal) with a lot of connective tissue and collagen are the anchor for this dish. The stew is typically served with creamy polenta or mashed potatoes, delivering a wholesome warming meal, especially in the winter.
6 Servings
45 minutes
Ingredients
Spezzatino
- 1 tbsp fresh rosemary, thinly chopped
- 1 tsp fresh thyme, thinly chopped
- 1 tsp fresh sage leaves, thinly chopped
- 200g onion, diced small
- 1 tbsp olive oil
- 40g tomato paste
- 200g potatoes, peeled and diced into 2cm cubes
- 280g artichoke hearts
- 100g carrots, finely chopped
- 100g celery, finely chopped
- 200ml white wine
- 250ml vegetable stock
[MOCK]® Lamb
- 750g [MOCK]® Lamb Pieces, defrosted
- 2 tbsp garlic paste
- 1 tbsp ginger paste
- 200ml hot water
To serve
- Rustic bread
Preparation
Bring a pan to medium heat and add the onion, garlic, celery, carrots, thyme and rosemary, and sauté until its a nice brown colour. Add the white wine and reduce by half; add the tomato paste and cook for 4-5 minutes. Add the sliced potatoes and artichokes and cook for a further 3 minutes. Finally, add the vegetable stock and simmer for 15-20 minutes, or until the potatoes are tender and the sauce has thickened to a hearty, gravy-like consistency. Season to taste with salt and black pepper.
Season the [MOCK]® Lamb
Bring a frying pan to medium heat, add the defrosted [MOCK]® Lamb and colour the outside until lightly browned. Dissolve the garlic and ginger pastes in hot water, add to the pan and cook for 2-3 mins, tossing pieces. Add the seasoned [MOCK]® Lamb to the stew along with fresh sage, and cook for another 4 mins.
Serve with toasted rustic bread.
