Lamb braised with green olives Recipe

Name: Lamb braised with green olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra-virgin olive oil; 2 sprigs rosemary, needles stripped from the branches and minced; 2 cloves garlic, minced; ⅛ teaspoon red-pepper flakes; 3 pounds lamb shank, trimmed of fat and cut into 2-inch cubes; 1 cup dry white wine; 1/2 cube chicken bouillon or cup chicken broth; 1 large ripe tomato (about pound), peeled, seeded and chopped; 3/4 cup green olives in brine, drained, rinsed and pitted; salt and freshly ground black pepper to taste

Servings: persons

1/4 cup extra-virgin olive oil
2 sprigs rosemary, needles stripped from the branches and minced
2 cloves garlic, minced
⅛ teaspoon red-pepper flakes
3 pounds lamb shank, trimmed of fat and cut into 2-inch cubes
1 cup dry white wine
1/2 cube chicken bouillon or cup chicken broth
1 large ripe tomato (about pound), peeled, seeded and chopped
3/4 cup green olives in brine, drained, rinsed and pitted
salt and freshly ground black pepper to taste

1
Warm the oil in a large heavy skillet or Dutch oven, and saute the rosemary, garlic and red-pepper flakes over low-medium heat for 4 or 5 minutes, until the garlic begins to turn golden.
2
Add enough lamb to fit comfortably in the pan, and saute, turning several times, until it is evenly browned.
3
Transfer it to a platter.
4
Repeat until all the lamb is cooked, adding oil as needed.
5
Add the wine and the bouillon cube or broth to the skillet and cook over medium-high heat until the liquid has reduced by about half.
6
Return the lamb to the pan, add the tomato, cover and cook over very low heat for about 1 hour, until the lamb is easily pierced with the tip of a knife.
7
Let the lamb sit for a few hours or overnight and reheat it.
8
Skim off any fat, cover and simmer for half an hour, stirring in the olives during the last 5 to 10 minutes.
9
Adjust the seasoning with salt and pepper and serve.

1163

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1/4 cup extra-virgin olive oil, 2 sprigs rosemary, needles stripped from the branches and minced, 2 cloves garlic, minced, ⅛ teaspoon red-pepper flakes, and more.

Yes, Lamb braised with green olives falls under the Meat & Poultry 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.

Lamb braised with green olives

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