- Serves: 3-4
- Cook Time:
- Prep Time: 15 minutes
- Effort: easy
- 1 x 1 kg lamb shoulder, cut into 3cm cubes
- 3 tbsp olive oil
- 2 onions, sliced
- 6 cloves garlic, shredded
- 1 tbsp leaves rosemary, chopped
- 1 tbsp tomato purée
- 200 ml white wine
- 1.5 litres lamb or chicken stock, approximate quantity
- 300 g mixed olives
- 2 oranges, pared zest, coarsely shredded
- 4 tomatoes, seeds removed, cut into wide strips
- sea salt and coarsely ground black pepper
1. Preheat the oven to 170C/gas 3. Pour the oil into a sturdy casserole pan and place over a moderate to high heat on the stove. Sear the lamb until coloured all over.
2. Remove the meat from the pan and transfer to a plate. Add the onions and garlic to the pan, and soften over a low heat until translucent. Sprinkle over the rosemary, add the tomato puree and cook for 2-3 minutes.
3. Pour in the white wine, reduce for a minute or so, and add the stock, olives and shredded orange peel. Replace the meat back into the pan and season with a little salt and pepper. Cover the pan.
4. Cook in the oven for about 30-45 minutes, until the meat is tender and the juices run clear when pierced with a knife.
5. 10 minutes before the cooking is complete, add the tomato strips and return the dish to the oven.
6. Spoon generous portions of the lamb and vegetables in soup plates and drizzle over any cooking juices.
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