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Braised Lamb with Green Olives From Italian Cooking and Living, June/July 2004|
This easy lamb stew, agnello alle olive, is traditionally made in a copper pot.
3 tablespoons extra-virgin
olive oil
3 pounds boneless lamb
shoulder, cut into 1-inch pieces
salt and freshly ground pepper
1 cup whole green olives
In a large skillet with high sides, warm the olive oil over medium-high heat. Season the lamb with salt and pepper, and sear for 15 minutes, stirring occasionally. Add enough water to cover the lamb halfway, and lower the heat. Cover, and simmer for 1 hour or until the meat is very tender. Add more water if the lamb dries out. Add the olives, and cook for another 5 minutes, or until olives are heated through. Serves 4 to 6
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