Lamb and Shiitake Stew with Tomato-Chianti Sauce

(from kjones28’s recipe box)

Categories: Soup, Stew

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

  1. Heat oil in heavy large pot over high heat.

  2. Sprinkle lamb with S&P. Add lamb to pot, saute until light brown, 5 mins.

  3. Add next 5 ingredients and saute until onion in golden, 5 mins.

  4. 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.

  5. Add olives, simmer uncovered until sauce reduced and slightly thickens; 5 mins

  6. 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.

  7. Place lamb over orzo and top with stew and serve.

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