Name: Agnello in Umido (Lamb Braised with Green Olives)
Yield: Serves 4 to 6
Cuisine: Italian
Ingredients: Freshly ground black pepper; ½ chicken bouillon cube or ½ cup chicken broth; 1 cup dry white wine; 3 pounds boneless shoulder of lamb or boneless meat cut from the shank end of the leg of lamb, all fat trimmed away, cut into 2-inch cubes; 2 sprigs of fresh rosemary, needles minced; Full ⅛ teaspoon red pepper flakes; ¼ cup extra-virgin olive oil; 2 garlic cloves, minced; Salt; 1 large (about 12 ounces) ripe tomato, peeled, seeded, and chopped; ¾ cup (3½ ounces) green olives in brine, drained, rinsed, and pitted

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

In Nonna's Kitchen

By Carol Field

Published 1997

About

Renata Marsili of Lucca, a cook with a glorious repertoire of dishes, assures me that this recipe works equally well with rabbit, chicken, or game. Whenever I think about trying one of the options, I can never renounce the lamb, so perhaps I’ll never know. Pouring in the wine, Signora Marsili used a Lucchese expression to explain that the wine gives “il sapore di rigno” (“a somewhat wild taste”). Easy to prepare but unusual, this becomes a spectacula