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Italian lamb stew with rosemary and olives

Name: Italian lamb stew with rosemary and olives
Total time: 3 h 30 min
Ingredients: boneless lamb shoulder 2.5 kg, excess fat trimmed; flour 4 tbsp, well seasoned for dusting; olive oil 3 tbsp; onions 3 large, chopped; celery 4 stalks, diced; carrots 4, peeled and diced; garlic 4 cloves, sliced; rosemary 2 tbsp leaves, chopped; white wine 350ml; plum tomatoes 2 × 400g tins; black olives 20, pitted; lemons 2, zested and juiced; a small bunch, chopped

3 hours 30 minutes
serves 12
Easy

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.

December 19, 2014 at 2:28 pm

Ingredients

boneless lamb shoulder 2.5 kg, excess fat trimmed
flour 4 tbsp, well seasoned for dusting
olive oil 3 tbsp
onions 3 large, chopped
celery 4 stalks, diced
carrots 4, peeled and diced
garlic 4 cloves, sliced
rosemary 2 tbsp leaves, chopped
white wine 350ml
plum tomatoes 2 × 400g tins
black olives 20, pitted
lemons 2, zested and juiced
flat-leaf parsley a small bunch, chopped

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.