Italian lamb stew with rosemary and olives
Serves 12
A little effort
Total time:
This Italian-style stew features lamb slow-cooked over 3 hours, so tender it falls apart on your fork, olives and rosemary. Serves 12 and most of the prep can be done well in advance, making this dish perfect for entertaining.
Skip to ingredients
- 2.5 kg boneless lamb shoulderexcess fat trimmed
- 4 tbsp flourwell seasoned for dusting
- 3 tbsp olive oil
- 3 large onionschopped
- 4 stalks celerydiced
- 4 carrotspeeled and diced
- 4 cloves garlicsliced
- 2 tbsp leaves rosemarychopped
- 350ml white wine
- 2 × 400g tins plum tomatoes
- 20 black olivespitted
- 2 lemonszested and juiced
- a small bunch flat-leaf parsleychopped
Nutrition: per serving
- kcal489
- fat28.9g
- saturates13.9g
- carbs14.1g
- fibre2.6g
- protein41.6g
- salt0.73g
Method
step 1
Heat the oven to 160c/fan 140c/gas 3. Cut the lamb into chunks and dust with the flour. Heat 1 tsp of the oil in a large casserole dish. Brown the meat all over in batches.
Pour in the remaining oil, onions, celery, carrots, garlic and rosemary. Season and cook for 10 minutes. Add the wine, tomatoes and meat and bring to a simmer. Cover and cook for 2-3 hours.step 2
Stir in the olives and lemon juice, sprinkle with the lemon zest and parsley and serve.
