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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
Direcciones
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 335g | |
| Recipe makes 4 servings | |
| Calories 561 | |
| Calories from Fat 193 | 34% |
| Total Fat 21.54g | 27% |
| Saturated Fat 7.9g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 63mg | 21% |
| Sodium 146mg | 6% |
| Potassium 625mg | 18% |
| Total Carbs 54.51g | 15% |
| Dietary Fiber 4.8g | 16% |
| Sugars 4.27g | 3% |
| Protein 25.11g | 40% |
