Italian Lamb Stew With Rosemary And Olives

Season and cook for 10 minutes. Cook for another 10 minutes or so again concentrating the juices and marrying the flavors. Lamb stew with black olives and rosemary this nutritious and hearty stew is full of flavour and really benefits from long slow cooking.

Camila Farah

Drop the olives into the pan all around the lamb chunks then cover and adjust the heat to a bubbling simmer. This savory stew is wonderful served with nonna mary s white rice or simply with good crusty bread. Cover and cook for 2 3 hours. Its thick and glossy sauce is achieved by reduction but relies on a good quality gelatinous bone broth in order to do so. Rich robust and moreish.

Italian lamb stew succulent fall off the bone lamb pieces coated with the tangy sweetness from the red wine and ripe red tomatoes flavoured with herbs and the juicy tartness from the olives. Preheat the oven to 170ºc 325ºf gas 3. Drain the pickled onions and add to the pan with the olives remove the stones if necessary first. And remember plenty of freshly baked bread to mop up the gravy. Scoop out the rosemary and set aside then brown the lamb for a couple of minutes in the same pan.

Rutabagas are perfect for this rustic stew. Pour in the remaining oil onions celery carrots garlic and rosemary. Add the wine tomatoes and meat and bring to a simmer. Heat a 30cm shallow casserole pan over a high heat add 1 tbsp of olive oil and toss the rosemary leaves around for about a minute to crisp up. Cook uncovered for a few final minutes tumbling the meat and olives in the pan coating them with the sauce.

RELATED ARTICLE :

Place a 30cm shallow casserole pan on a high heat strip in the rosemary leaves add 1 tablespoon of olive oil and crisp up for 1 minute while you dice the lamb into 3cm chunks. Scoop out the rosemary and put aside adding the lamb to the pan for 2 minutes to get some colour. Place a 30cm shallow casserole pan on a high heat strip in the rosemary leaves add 1 tablespoon of olive oil and crisp up for 1 minute while you dice the lamb into 3cm chunks. Rutabagas are perfect for this rustic stew. Italian lamb stew succulent fall off the bone lamb pieces coated with the tangy sweetness from the red wine and ripe red tomatoes flavoured with herbs and the juicy tartness from the olives.

Scoop out the rosemary and put aside adding the lamb to the pan for 2 minutes to get some colour. Drop the olives into the pan all around the lamb chunks then cover and adjust the heat to a bubbling simmer.