Ingredients
- 1 T. EVOO
- 1 lb well-trimmed lamb shoulder meat or shoulder chops, cut into 3/4 inch cubes
- 6 oz fresh shiitake mushrooms, stemmed, caps cut unto 1/2 inch pieces
- 1 onion, chopped coarsely
- 2 3x1 inch strips orange peel (orange part only)
- 2 garlic cloves, minced
- 2 T. chopped fresh rosemary
- 1 14.5oz can diced tomatoes in juice
- 1 c. Chianti or Sangiovese wine
- 10 Kalamata olives, pitted and halved
- 1 c. orzo, cooked
Directions
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Heat oil in heavy large pot over high heat.
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Sprinkle lamb with S&P. Add lamb to pot, saute until light brown, 5 mins.
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Add next 5 ingredients and saute until onion in golden, 5 mins.
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Add tomatoes with juices and wine, bring to boil. Reduce heat to med-low and cover; simmer until lamb is tender, stirring occasionally, 1 hour 15 mins.
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Add olives, simmer uncovered until sauce reduced and slightly thickens; 5 mins
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Season lamb w/ s&p. (can be made 1 day ahead. cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm over med heat.
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Place lamb over orzo and top with stew and serve.