Name: Lamb and Shiitake Stew with Tomato-Chianti Sauce
Yield: 4 Servings
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 3 x 1/2-inch strips orange peel (orange party 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

Skip to main content

Recipe notes

Back to top