Lamb and Shiitake Stew with Tomato-Chianti Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 3x1/2-inch strips orange peel (orange part 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 |
Directions:
1. 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.
2. 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.
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