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Lamb and Shiitake Stew with Tomato-Chianti Sauce

Lamb and Shiitake Stew with Tomato-Chianti Sauce


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Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 pound well-trimmed lamb shoulder meat or shoulder chops, cut into 3/4-inch cubes
  • 6 ounces fresh shiitake mushrooms, stemmed, caps cut into 1/2-inch pieces
  • 1 large onion, coarsely chopped
  • 2 3 x 1/2-inch strips orange peel (orange party only)
  • 2 large garlic cloves, minced
  • 2 teaspoons chopped fresh rosemary
  • 1 14 1/2-ounce can diced tomatoes in juice
  • 1 cup Chianti or Sangiovese wine
  • 10 Kalamata olives or other brine-cured black olives, pitted, halved
  • 1 cup orzo (rice-shaped pasta), freshly cooked

Recipe Preparation

  • Heat oil in heavy large pot over high heat. Sprinkle lamb with salt and pepper. Add lamb to pot; sauté until light brown, about 5 minutes. Add next 5 ingredients; sauté until onion is golden, about 5 minutes. Add tomatoes with juices and wine; bring to boil. Reduce heat to medium-low, cover, and simmer until lamb is tender, stirring occasionally, about 1 hour 15 minutes.

  • Add olives to stew; simmer uncovered until sauce reduces and thickens slightly, about 5 minutes. Season lamb stew with salt and pepper. DO AHEAD Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm over medium heat, adding water by tablespoonfuls to thin sauce if desired. Divide orzo among 4 plates. Top with lamb stew and serve.

Reviews Section


Watch the video: Μηχανές Επαγγελματικές για Σάλτσα Ντομάτας (July 2022).


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