Lamb Stew with Olives

Name: Lamb Stew with Olives (Spezzatino di Agnello alle Olive)
Prep time: 35 min
Total time: 2 h
Yield: Serves 4 as a main course or 6 as part of a multicourse Italian meal
Cuisine: Italy
Ingredients: 6 to 8 sprigs flat-leaf Italian parsley; 1½ cups canned whole peeled tomatoes with their juice; 12 Kalamata olives; Salt; 2 pounds boneless lamb shoulder, cut into 1-inch cubes; ⅓ cup dry white wine; Freshly ground black pepper; 1 small clove garlic; 2 tablespoons extra virgin olive oil; 1 sprig fresh rosemary

Spezzatino di Agnello alle Olive

Preparation info

Serves
4
as a main course

Difficulty
Easy
Ready in
2 hr

Appears in

How to Cook Italian

By Giuliano Hazan

Published 2005

About

This savory stew is wonderful served with Nonna Mary’s White Rice or simply with good crusty bread.

Ingredients

1 small clove garlic
1 sprig fresh rosemary
2 tablespoons

Europe
Italy
Main course
Gluten-free
Mediterranean

Method

Peel and finely chop the garlic. Chop enough of the rosemary leaves to measure 1 teaspoon.
Put the olive oil in a heavy-bottomed braising pan and place over high heat. When the oil is hot enough to make the lamb sizzle, put in half the meat and lightly brown it on al