Lamb with Olives: Agnello alle Olive

Name: Lamb with Olives: Agnello alle Olive
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 6
Cuisine: Global
Ingredients: 101 milliliters black olives, pitted, plus 3/4 cup, left whole; 1 Tbsp black peppercorns; 3 carrots, coarsely chopped; 4 ribs celery, coarsely chopped; 857 grams chicken wings, backs, and bones; 1 Tbsp flour; 1 lemon, juiced; 572 grams boneless leg of lamb, cut into 2-inch chunks; 162 milliliters extra-virgin olive oil; 2 Tbsps extra-virgin olive oil; 2 onions, coarsely chopped; 1 bunch fresh oregano leaves; 1 bunch parsley stems; 1 Tbsp red chile flakes; 6 servings Salt and freshly ground black pepper to taste; 2 Tbsps tomato paste

If you want to add more dairy free recipes to your recipe box, Lamb with Olives: Agnello alle Olive might be a recipe you should try. This recipe covers 35% of your daily requirements of vitamins and minerals. This recipe serves 6. One serving contains 606 calories, 48g of protein, and 40g of fat. From preparation to the plate, this recipe takes around 1 hour and 20 minutes. If you have juice of lemon, chicken wings, olive oil, and a few other ingredients on hand, you can make it. It works well as a main course.

Instructions

Dust the meat with the flour.

Ingredients you will need

All Purpose Flour

Meat

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.

Ingredients you will need

Salt And Pepper

Lemon Juice

Olive Oil

Stock

Meat

Equipment you will use

Dutch Oven

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.

Ingredients you will need

Red Pepper Flakes

Oregano

Olives

Stock

Meat

Serve sliced with the pan juices drizzled over and the remaining olives on the side.

Ingredients you will need

Olives

Equipment you will use

Frying Pan

Sprinkle the remaining oregano over each slice.

Ingredients you will need

Oregano

In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add all the chicken parts and brown all over, stirring to avoid burning.

Ingredients you will need

Chicken Pieces

Remove the chicken and reserve.

Ingredients you will need

Chicken

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.

Ingredients you will need

Tomato Paste

Peppercorns

Vegetable

Carrot

Chicken

Parsley

Celery

Onion

Water

Equipment you will use

Wooden Spoon

Frying Pan

Pot

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.

Ingredients you will need

Extract