Receta Lamb And Shiitake Stew With Tomato Chianti Sauce
by Global Cookbook

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	Raciónes: 4

Ingredientes

1 Tbsp. extra-virgin extra virgin olive oil
1 lb well-trimmed lamb shoulder meat or possibly shoulder chops cut into 3/4" cubes Salt to taste Freshly-grnd black pepper to taste
6 ounce fresh shiitake mushrooms stemmed, and caps cut into 1/2" pcs
1 lrg onion coarsely minced
2 x strips orange part of orange peel/ 3" by 1
2 lrg garlic cloves chopped

2 tsp minced fresh rosemary
1 can diced tomatoes in juice - (14 1/2 ounce)
1 c. Chianti or possibly Sangiovese wine
10 x Kalamata olives pitted, halved (or possibly other brine-cured black olives)
1 c. orzo (rice-shaped pasta) freshly cooked

Heat oil in heavy large pot over high heat. Sprinkle lamb with salt and pepper. Add in lamb to pot; saute/fry till light brown, about 5 min. Add in next 5 ingredients; saute/fry till onion is golden brown, about 5 min. Add in tomatoes with juices and wine; bring to boil. Reduce heat to medium-low, cover, and simmer till lamb is tender, stirring occasionally, about 1 hour 15 min.
Add in olives to stew; simmer uncovered till sauce reduces and thickens slightly, about 5 min. Season lamb stew with salt and pepper. (Can be made 1 day ahead. Cold slightly. Chill uncovered till cool, then cover and keep refrigerated. Rewarm over medium heat, adding water by tablespoonfuls to thin sauce if you like.)
Divide orzo among 4 plates. Top with lamb stew and serve.
This recipe yields 4 servings.