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1
Soak the porcini in hot water to cover.
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2
Put the olive oil in a large deep skillet or flameproof casserole with a lid and place over medium-high heat.
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3
Add the lamb chunks a few at a time, removing them as they brown and seasoning with salt and pepper as they cook.
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4
When they are all nicely brownedthis will take 15 minutes or sopour or spoon off the excess fat, then add the shiitakes, button mushrooms, drained porcini (reserve the soaking liquid), and thyme.
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5
Cook, stirring occasionally, until the mushrooms begin to brown, 5 to 10 minutes, then add the garlic.
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6
Two or three minutes later, add the wine, about 1/2 cup of the porcini liquid, and some salt and pepper.
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7
Bring to a boil, return the lamb to the pan, turn the heat to low, and cover.
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8
Cook at a steady simmer, checking and stirring occasionally, until the lamb is tender, about an hour (or 90 minutes at most).
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9
(You can prepare the dish to this point and let sit for a few hours or cover and refrigerate for up to a day before reheating and proceeding.)
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10
Remove the cover; if the mixture is soupy, raise the heat a bit and cook until the sauce thickens.
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11
Taste and adjust the seasoning, then garnish and serve.
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12
Use a whole head of garlic, separated into cloves, in place of the tablespoon of minced garlic.
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13
For the liquid, use 1/2 cup good red wine vinegar mixed with 1/2 cup stock.
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14
All else remains the same.
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15
Steps 1 and 2 remain the same.
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16
As the lamb draws close to tenderness, add 1/2 pound good-quality black or green olives, or a mixture (pitted or not, your choice), and finish the cooking with them in the pot.
