LAMB BRAISED WITH GREEN OLIVES

Lamb Braised With Green Olives image

Provided by Molly O'Neill

Time 2h

Yield Four to six servings

Number Of Ingredients 10

Previous Next

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

Steps:

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.
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.
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.

Nutrition Facts : @context http, Calories 600, UnsaturatedFat 23 grams, Carbohydrate 4 grams, Fat 42 grams, Fiber 1 gram, Protein 43 grams, SaturatedFat 16 grams, Sodium 740 milligrams, Sugar 1 gram