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Recipes

Lamb and Shiitake Stew with Tomato-Chianti Sauce

By Marie Simmons

5.0

(1)

Recipe information

  • 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

Need to make a substitution?

Preparation

  1. Step 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.

    Step 2

    Add olives to stew; simmer uncovered until sauce reduces and thickens slightly, about 5 minutes. Season lamb stew with salt and pepper. DO AHEAD 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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