3 1/2 lbs. lamb shoulder, cut into 2 inch pieces
6 cloves garlic, crushed and peeled
1 sprig fresh rosemary
1/2 cup dry white wine
2 Tbsp extra-virgin olive oil
1 large onion, peeled and chopped
Salt and freshly ground pepper
2 teaspoons sweet paprika
3 canned roasted red bell peppers, cut into 1/2 inch strips
1 large ripe tomato, peeled, seeded, and chopped
4-6 sprigs parsley, chopped
1 bay leaf
1/2 cup dry, full-bodied red wine
1/2 cup chicken stock
1 Combine the lamb, 3 of the garlic cloves, rosemary, and white wine in a medium bowl. Let marinate for 2-3 hours. Drain the meat, discard the marinade, and pat dry with paper towels. Mince the remaining 3 garlic cloves and set aside.
2 Heat olive oil in a large, heavy-bottomed pan with lid, over medium-high heat. Working in batches, brown the meat on all sides, about 10 minutes per batch. Return all meat to the pot. Add onions, minced garlic, and salt and pepper to taste, and cook, scraping browned bits stuck to the bottom of the pot with a wooden spoon, until the onions are soft, about 5 minutes. Stir in paprika, add roasted peppers, tomatoes, parsley, bay leaf, and red wine. Bring to a boil, reduce heat to medium, and simmer until juices in pot reduce and thicken slightly, about 10-15 minutes.
3 Add chicken stock, cover, reduce heat to low, and simmer, stirring occasionally, until meat is very tender, 2 to 2 1/2 hours. Adjust seasonings.
Optional: garnish with fresh mint leaves.
Famous Recipes – Lamb Stew with Olives (Spezzatino di Agnello alle Olive)
2 Tbs (30 ml) extra-virgin olive oil
2 lbs (900 g) boneless shoulder of lamb, cut into
1-inch (3 cm) cubes
Salt and freshly ground pepper to taste
2-3 cloves garlic, finely chopped
1 tsp (5 ml) finely chopped fresh rosemary, or 1 Tbs
(15 ml) dried
1 cup (250 ml) dry white wine
1 can (15 oz, 425 g) whole tomatoes, chopped, with their liquid
1/4 cup (60 ml) chopped fresh parsley
12-18 kalamata olives, pitted if desired
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. Serves 4 to 6.
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