Name: Santa Rosa de Viterbo lamb and root-vegetable stew (Guiso de cordero)
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 3 h 45 min
Cuisine: Colombian
Ingredients: 2000 g boneless lamb shoulder, sliced across the grain; 480 ml milk, for the marinade; 45 ml neutral oil; 42 g butter; 750 g sabanera potatoes, peeled and cut into large chunks; 250 g arracacha, peeled and cut into chunks; 500 g carrots, finely grated; 300 g ripe tomatoes, peeled and chopped; 300 g onions, chopped; 6 g garlic, chopped; 4 bay leaves; 2 g dried thyme; 55 g fine breadcrumbs; 4 g parsley, chopped; 1500 ml water, or just enough to cover; 10 g fine salt; 2 g black pepper

Wide view of lamb slices and root vegetables in a thick tomato-onion stew, finished with parsley.

Region Andean Colombia, Boyacá

Category Lamb and root-vegetable stew

Yield 8 portions

Preparation time 30 minutes

Active time About 50 minutes

Ingredients ↓

Overview

Santa Rosa de Viterbo lamb and root-vegetable stew (Guiso de cordero)

Braise milk-marinated lamb with sabanera potatoes, arracacha and carrot in a tomato-onion sauce thickened with breadcrumbs.

This everyday lamb stew is associated with Santa Rosa de Viterbo in Boyacá. Its character comes from a sequence rather than a long list of spices: milk-marinated lamb is browned, simmered with a simple hogo of tomato, onion and garlic, then cooked with potatoes, arracacha and carrot.

The source version uses lamb slices and a sauce thickened with breadcrumbs. This practical edition uses boneless shoulder sliced across the grain; the cut is an adaptation because the source does not name one. Browning in batches and adding the roots only after the first braise help the meat become tender while the vegetables keep their shape.

Serve it hot, with the thick sauce spooned over each portion. The recipe makes eight servings and includes a two-hour refrigerated marinade, so begin ahead.

Ingredients

2000 g boneless lamb shoulder, sliced across the grain
480 ml milk, for the marinade
45 ml neutral oil
42 g butter
750 g sabanera potatoes, peeled and cut into large chunks
250 g arracacha, peeled and cut into chunks
500 g carrots, finely grated
300 g ripe tomatoes, peeled and chopped
300 g onions, chopped
6 g garlic, chopped
4 bay leaves
2 g dried thyme
55 g fine breadcrumbs
4 g parsley, chopped
1500 ml water, or just enough to cover
10 g fine salt
2 g black pepper

Method

Marinate the lamb safely Put the lamb and milk in a covered, nonreactive dish. Refrigerate for 2 hours; do not leave raw meat at room temperature. Drain, discard the milk and pat the slices very dry. Keep raw-meat utensils separate from ready-to-eat food and wash hands and surfaces after handling.
Brown the meat Heat the oil and butter in a large heavy pot over medium-high heat. Brown the lamb in uncrowded batches, turning to color both sides; transfer each batch to a clean plate. Reduce the heat if the butter darkens. The browning builds flavor, but the meat will finish cooking in the covered stew.
Build the tomato-onion braise Return the lamb and any juices to the pot. Add tomato, onion, garlic, bay, thyme, salt, pepper and enough water to just cover. Bring to a gentle simmer, cover and cook for about 30 minutes. Keep the liquid bubbling softly rather than boiling hard; stir once or twice to prevent sticking.
Cook the roots until tender Stir in the potatoes, arracacha and grated carrot. Cover and simmer about 30 minutes, turning the vegetables gently once. Check a thick piece of lamb with a clean instant-read thermometer: it must reach at least 70°C. Continue the covered braise if needed; the lamb should also yield easily to a fork and the roots should be tender without falling apart.
Thicken and finish Stir in the breadcrumbs a little at a time until the sauce lightly coats the meat and vegetables. Simmer 3–5 minutes, stirring gently. Remove the bay leaves, fold in parsley and taste for seasoning. Rest 5 minutes, then serve hot. If the sauce becomes too thick, loosen it with a small splash of hot water.

Practical guidance

Practical

Nutrition per serving

Rounded ingredient-based estimates; lamb cut, trimming, breadcrumbs and retained cooking fat can change the values.

Practical guidance

1. Slice across the grain so the cooked lamb is easier to bite. Keep pieces similar in thickness for even braising. 2. Dry the meat well after draining; wet surfaces steam instead of brown. 3. Brown in batches and let the pot regain heat between them. 4. Cut potatoes and arracacha into sturdy chunks so they hold their shape. 5. Add water only to the level of the meat; the vegetables release additional moisture later. 6. Use a gentle simmer. A hard boil can break the roots and make the lamb tough. 7. Equipment: Use a large lidded heavy pot, tongs, a board and knife, a wooden spoon and a clean instant-read thermometer. 8. If the pot is too small, brown the lamb in more batches rather than crowding it. 9. Breadcrumbs thicken the sauce; add them gradually because brands and grinds absorb liquid differently. 10. Milk and wheat/gluten are allergens in this version. Choose breadcrumbs with a clear label if cross-contact is a concern. 11. Refrigerate leftovers in shallow containers within 2 hours; reheat thoroughly to at least 74°C. 12. For advance preparation, marinate overnight only under refrigeration and cook the stew fully on the day of serving.

Allergens and food safety

Contains milk and wheat/gluten. Keep raw lamb and its milk marinade away from ready-to-eat foods; discard the marinade and clean utensils and surfaces after contact. Refrigerate the two-hour marinade. Cook lamb to at least 70°C internally and braise until fork-tender. Refrigerate leftovers within 2 hours and reheat to at least 74°C.

Final notes

1: The dish is associated with Santa Rosa de Viterbo, Boyacá, in Colombia’s Andean region. 2: The source gives a yield range of 6–8; this version uses 8 portions and metric amounts.

Nutrition per serving

Serving basis: 1 of 8 portions
Calories: 790 kcal
Carbohydrates: 50 g
Protein: 53 g
Fat: 41 g
Fibre: 6 g
Sodium: 850 mg

Santa Rosa de Viterbo lamb and root-vegetable stew (Guiso de cordero)

Ingredients

Ingredients

Method

Practical

Nutrition per serving

Practical guidance

Allergens and food safety

Final notes

Nutrition per serving

Colombian National Dishes

Antioquia pork loin and eggplant bake (Lomo de cerdo con berenjena)

Antioquia beer-marinated pork loin roast (Cañón de cerdo)

Boyacá pumpkin and pork bake (Torta de calabaza y cerdo)