Do you like lamb? I’ve found that lots of people I know don’t like lamb. Although, I would definitely choose a fish dish over lamb chops at a restaurant, I actually crave this stew at least once a month in the winter and spring. The tang from the olives and the sweet, roastyness from the red bells perfectly compliment the slightly gamey shredded lamb. Mmmmm. Before I was glutenless, I would serve this with Israeli couscous and a side salad. Now, the gluten free Barilla penne will have to do.
- 2 lbs lamb shoulder, cut into 2″ cubes
- 1/2 large yellow onion, chopped
- 2 celery ribs, chopped
- 2 medium carrots, chopped
- 2 TBS tomato paste
- 1/2 cup dry red wine
- 3 1/2 cup water
- 2 TBS corn starch slurry (2TBS corn starch and 2TBS water mixed)
- 1/2 cup pimento green olives, sliced
- 3/4 cup red bell pepper, roasted and sliced
- 1 TBS parsley, chopped
- Olive oil
- Salt and pepper
Preheat oven to 300 degrees.
In a large Dutch oven, heat 2 TBS oil until shimmering. Season lamb with salt and pepper and add to pan in batches. Do not over crowd. You want to wear all sides to a pretty golden brown. Remove to a plate and continue until all the lamb is browned.
Add onions, celery and carrots to pan and turn down a bit. Cook until tender. Add tomato paste and cook until paste is slightly browned. Add wine and deglaze, scraping up brown bits. Stir constantly until wine is evaporated. Add water and bring to boil. Add lamb and any juices from the plate. Cover and braise in the oven for 2 1/2 to 3 hours or until lamb is fork tender. (Be sure to check the pot after about 2 hours and every half hour after. Add more water if it’s starting to get too dry)
Shred the lamb. Add the cornstarch slurry and bring to a boil on the stovetop to thicken (stir, stir, stir). Add olives, pepper and any addition salt and/or pepper to taste.
Serve over favorite noodles or Israeli couscous. Sprinkle with parsley.