Italian lamb stew with rosemary and olives
- Preparation and cooking time
- Total time
- A little effort
- Serves 12
Ingredients
- 2.5 kg boneless lamb shoulder, excess fat trimmed
- 4 tbsp flour, well seasoned for dusting
- 3 tbsp olive oil
- 3 large onions, chopped
- 4 stalks celery, diced
- 4 carrots, peeled and diced
- 4 cloves garlic, sliced
- 2 tbsp leaves rosemary, chopped
- 350ml white wine
- 2 × 400g tins plum tomatoes
- 20 black olives, pitted
- 2 lemons, zested and juiced
- a small bunch flat-leaf parsley, 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.
