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Italian lamb stew with rosemary and olives

Italian lamb stew with rosemary and olives

Name: Italian lamb stew with rosemary and olives
Total time: 3 h 30 min
Yield: Serves 12
Cuisine: Italian
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

Published: December 19, 2014 at 2:28 PM

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Serves 12

A little effort

Total time: 3 hrs and 30 mins

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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.

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Alternatives

Complete the dish

Try this recipe for Italian lamb stew then check out our vegetarian stew.

Ingredients

Nutrition

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

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.

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