Ingredients
- 2 pounds boneless leg of lamb, cut into 2-inch chunks
- 1 tablespoon flour
- 3/4 cup extra-virgin olive oil
- Salt and freshly ground black pepper to taste
- 1 lemon, juiced
- 1 cup chicken stock, recipe follows
- 3/4 cup small black olives, pitted, plus 3/4 cup, left whole
- 1 bunch fresh oregano leaves
- 1 tablespoon red chile flakes
Directions
Dust the meat with the flour. Heat the olive oil over high heat in a Dutch oven and add the meat to sear on all sides. Season the meat with salt and pepper, moisten with the lemon juice and 1/2 cup of stock. Cover and simmer 30 minutes. Add the pitted olives, half the oregano, the chile flakes and the remaining stock. Cover and simmer another hour and a half, until the meat is fork-tender. Serve sliced with the pan juices drizzled over and the remaining olives on the side. Sprinkle the remaining oregano over each slice.
Brown Chicken Stock:
- 2 tablespoons extra-virgin olive oil
- 3 1/2 pounds chicken wings, backs, and bones
- 3 carrots, coarsely chopped
- 2 onions, coarsely chopped
- 4 ribs celery, coarsely chopped
- 2 tablespoons tomato paste
- 1 tablespoon black peppercorns
- 1 bunch parsley stems
In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking. Add all the chicken parts and brown all over, stirring to avoid burning. Remove the chicken and reserve. Add the carrots, onions, and celery to the pot and cook until soft and browned. Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley. Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan. Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat. Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids. Stir the stock to facilitate cooling and set aside. Refrigerate stock in small containers for up to a week or freeze for up to a month.
Yield: 1 1/2 quarts
















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By jcurleyk_1379283
Truckee, CA
on February 05, 2011
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This dish surprises everyone. It's relatively easy, can be done ahead, and I never have any leftovers. This, crusty bread, and a green salad. A perfect meal.
By moniqued57_6335250
MELVINDALE, MI
on January 17, 2007
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i watched this on tv and mario added red wine, and sause. i did not see it on the recipe. i know its still gonna be good cause mario made it, but i am gonna use the wine and sause cause i loved the way he made it. if adjustments need to be made hopefully they will make them
By tom_3470539
seattle, WA
on April 06, 2006
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This is a very good, simple and classic dish; something your Italin grandfather might have made. Be careful not to over do the flower coating on the lamb pieces. It will make the sauce too thick.
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