Lamb and Shiitake Stew with Tomato-Chianti Sauce

Name: Lamb and Shiitake Stew with Tomato-Chianti Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra-virgin olive oil; 1 pound well-trimmed lamb shoulder meat or shoulder chops, cut into 3/4-inch cubes; 6 ounces fresh shiitake mushrooms, stemmed, caps cut into 1/2-inch pieces; 1 large onion, coarsely chopped; 2 3x1/2-inch strips orange peel (orange part only); 2 large garlic cloves, minced; 2 teaspoons chopped fresh rosemary; 1 14 1/2-ounce can diced tomatoes in juice; 1 cup Chianti or Sangiovese wine; 10 Kalamata olives or other brine-cured black olives, pitted, halved; 1 cup orzo (rice-shaped pasta), freshly cooked

Servings: persons

1 tablespoon extra-virgin olive oil
1 pound well-trimmed lamb shoulder meat or shoulder chops, cut into 3/4-inch cubes
6 ounces fresh shiitake mushrooms, stemmed, caps cut into 1/2-inch pieces
1 large onion, coarsely chopped
2 3x1/2-inch strips orange peel (orange part only)
2 large garlic cloves, minced
2 teaspoons chopped fresh rosemary
1 14 1/2-ounce can diced tomatoes in juice
1 cup Chianti or Sangiovese wine
10 Kalamata olives or other brine-cured black olives, pitted, halved
1 cup orzo (rice-shaped pasta), freshly cooked

1
Heat oil in heavy large pot over high heat.
2
Sprinkle lamb with salt and pepper.
3
Add lamb to pot; saute until light brown, about 5 minutes.
4
Add next 5 ingredients; saute until onion is golden, about 5 minutes.
5
Add tomatoes with juices and wine; bring to boil.
6
Reduce heat to medium-low, cover, and simmer until lamb is tender, stirring occasionally, about 1 hour 15 minutes.
7
Add olives to stew; simmer uncovered until sauce reduces and thickens slightly, about 5 minutes.
8
Season lamb stew with salt and pepper.
9
(Can be made 1 day ahead.
10
Cool slightly.
11
Refrigerate uncovered until cold, then cover and keep refrigerated.
12
Rewarm over medium heat, adding water by tablespoonfuls to thin sauce if desired.)
13
Divide orzo among 4 plates.
14
Top with lamb stew and serve.

492

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon extra-virgin olive oil, 1 pound well-trimmed lamb shoulder meat or shoulder chops, cut into 3/4-inch cubes, 6 ounces fresh shiitake mushrooms, stemmed, caps cut into 1/2-inch pieces, 1 large onion, coarsely chopped, and more.

Yes, Lamb and Shiitake Stew with Tomato-Chianti Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!