Traditionally cooked under a pastry crust, this slow-simmered stew is just as delicious without one.
- 3 lb. boneless, trimmed lamb shoulder, cut into 2" cubes
- 2 lb. new potatoes, peeled and cut into 2" pieces
- 1⁄3 lb. pecorino cheese, cut into ½" cubes
- 1⁄4 lb. piece soppressata or spicy salami, cut into ¼" cubes
- 2 tsp. crushed red chile flakes
- 4 sprigs thyme
- 2 carrots, peeled and cut crosswise into ¼"-thick coins
- 1 large onion, roughly chopped
- 1 rib celery, chopped
- 1⁄2 head (about 12 oz.) curly endive or escarole, ends trimmed and roughly chopped
- Kosher salt and freshly ground black pepper, to taste
Combine ingredients in a 5-qt. dutch oven with 2¼ cups water. Cover pot with aluminum foil and then with the pot lid to create a tight seal. Cook over medium-low heat, shaking dutch oven occasionally, until the lamb and potatoes are tender and the juices have thickened slightly, about 2½ hours.