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Lamb Stew With Olives (Spezzatino Di Agnello Alle Olive)
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- #100346
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
2 tablespoons extra-virgin olive oil
2 pounds boneless shoulder of lamb, cut into 1-inch cubes
salt and freshly ground black pepper, to taste
3 cloves garlic, finely chopped
1 teaspoon finely chopped fresh rosemary
OR
1 tablespoon dried rosemary
1 cup dry white wine
1 can (15 ounce size) whole tomatoes, chopped, with their liquid
1/4 cup chopped fresh parsley
12 kalamata olives, pitted if desired
directions
Heat the oil in the bottom of a large, heavy pot over high heat. Season the lamb with salt and pepper and, working in batches, brown the lamb on all sides in the oil, transferring it to a plate when it is browned.
Lower the heat to medium and saute the garlic and rosemary in the same pot for about 1 minute. Add the wine and stir to dissolve the brown bits in the bottom of the pot.
Add the tomatoes and meat to the pot and bring to a boil. Reduce the heat and simmer covered, stirring occasionally, until the meat is tender, 1 1/2 to 2 hours.
Add the parsley and olives and cook for 5 minutes.
added by
wilbur
nutrition data
Nutritional data has not been calculated yet.
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