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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.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
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