MENU
 
 
 
 

  • Lamb And Shiitake Stew With Tomato Chianti Sauce

    0 votes
    Lamb And Shiitake Stew With Tomato Chianti Sauce
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 Tbsp. extra-virgin extra virgin olive oil
    • 1 lb well-trimmed lamb shoulder meat or possibly shoulder chops cut into 3/4" cubes Salt to taste Freshly-grnd black pepper to taste
    • 6 ounce fresh shiitake mushrooms stemmed, and caps cut into 1/2" pcs
    • 1 lrg onion coarsely minced
    • 2 x strips orange part of orange peel/ 3" by 1
    • 2 lrg garlic cloves chopped
    • 2 tsp minced fresh rosemary
    • 1 can diced tomatoes in juice - (14 1/2 ounce)
    • 1 c. Chianti or possibly Sangiovese wine
    • 10 x Kalamata olives pitted, halved (or possibly other brine-cured black olives)
    • 1 c. orzo (rice-shaped pasta) freshly cooked

    Directions

    1. Heat oil in heavy large pot over high heat. Sprinkle lamb with salt and pepper. Add in lamb to pot; saute/fry till light brown, about 5 min. Add in next 5 ingredients; saute/fry till onion is golden brown, about 5 min. Add in tomatoes with juices and wine; bring to boil. Reduce heat to medium-low, cover, and simmer till lamb is tender, stirring occasionally, about 1 hour 15 min.
    2. Add in olives to stew; simmer uncovered till sauce reduces and thickens slightly, about 5 min. Season lamb stew with salt and pepper. (Can be made 1 day ahead. Cold slightly. Chill uncovered till cool, then cover and keep refrigerated. Rewarm over medium heat, adding water by tablespoonfuls to thin sauce if you like.)
    3. Divide orzo among 4 plates. Top with lamb stew and serve.
    4. This recipe yields 4 servings.

    Similar Recipes

    Leave a review or comment