Lamb Braised With Green Olives

Name: Lamb Braised With Green Olives
Total time: 2 h
Yield: Four to six servings
Ingredients: 1/4 cup extra-virgin olive oil; 2 sprigs rosemary, needles stripped from the branches and minced; 2 cloves garlic, minced; 1/8 teaspoon red-pepper flakes; 3 pounds lamb shank, trimmed of fat and cut into 2-inch cubes; 1 cup dry white wine; 1/2 cube chicken bouillon or cup chicken broth; 1 large ripe tomato (about pound), peeled, seeded and chopped; 3/4 cup green olives in brine, drained, rinsed and pitted; salt and freshly ground black pepper to taste

Recipe from Carol Field

Adapted by Molly O'Neill

Total Time: 2 hours, plus overnight sit
Rating: (0)
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Ingredients

Yield:Four to six servings

¼cup extra-virgin olive oil
2sprigs rosemary, needles stripped from the branches and minced
2cloves garlic, minced
⅛teaspoon red-pepper flakes
3pounds lamb shank, trimmed of fat and cut into 2-inch cubes
1cup dry white wine
½cube chicken bouillon or cup chicken broth
1large ripe tomato (about pound), peeled, seeded and chopped
¾cup green olives in brine, drained, rinsed and pitted
salt and freshly ground black pepper to taste

Ingredient Substitution Guide

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Preparation

Step 1
Warm the oil in a large heavy skillet or Dutch oven, and saute the rosemary, garlic and red-pepper flakes over low-medium heat for 4 or 5 minutes, until the garlic begins to turn golden. Add enough lamb to fit comfortably in the pan, and saute, turning several times, until it is evenly browned. Transfer it to a platter. Repeat until all the lamb is cooked, adding oil as needed.
Step 2
Add the wine and the bouillon cube or broth to the skillet and cook over medium-high heat until the liquid has reduced by about half. Return the lamb to the pan, add the tomato, cover and cook over very low heat for about 1 hour, until the lamb is easily pierced with the tip of a knife.
Step 3
Let the lamb sit for a few hours or overnight and reheat it. Skim off any fat, cover and simmer for half an hour, stirring in the olives during the last 5 to 10 minutes. Adjust the seasoning with salt and pepper and serve.