Lamb And Shiitake Stew With Tomato-Chianti Sauce

Lamb And Shiitake Stew With Tomato-Chianti Sauce
Lamb And Shiitake Stew With Tomato-Chianti Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    tablespoon extra-virgin olive oil

  • 1

    pound well-trimmed lamb shoulder meat or shoulder chops cut into 3/4" cubes

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 6

    ounces fresh shiitake mushrooms stemmed, and caps cut into 1/2" pieces

  • 1

    large onion coarsely chopped

  • 2

    strips orange part of orange peel/ 3" by 1/2"

  • 2

    large garlic cloves minced

  • 2

    teaspoons chopped fresh rosemary

  • 1

    can diced tomatoes in juice - (14 1/2 oz)

  • 1

    cup Chianti or Sangiovese wine

  • 10

    Kalamata olives pitted, halved (or other brine-cured black olives)

  • 1

    cup orzo (rice-shaped pasta) freshly cooked

Directions

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. (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. This recipe yields 4 servings.

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