Agnello di Roma
Cubed Lamb Chunks 1-2"
Extra Virgin Olive Oil
3 Cloves of Garlic
1/2 Cup Red Wine
1/2 Cup of Chicken Stock
1 Cup of Cold Water
Black Pitted Olives
Lightly coat your lamb chunks with flour. Put some oil in a large soup pot and heat over high heat. Add in your lamb chunks to braise them, creating nice brown edges, turning them over so all sides are browned.
In a different pot, add some olive oil and put your heat on medium. Add your diced onions, and a minute later add your garlic. Being careful not to burn, cook the onions and garlic until just about brownish, about 10 minutes.
While that is cooking, once your lamb is browned on all sides, you want to add your salt and pepper. Cook for a few more minutes and deglaze with red wine. Once most of the alcohol has cooked out, you want to stir in the juice of half a lemon (no seeds), and half a cup of chicken stock, and half a cup of cold water. Allow to simmer for 30 minutes.
To the other pot you want to add your thinly sliced or diced carrots and cook for about 10 minutes and/or until the carrots are very tender. Once that happens, you want to add in your diced or crushed tomatoes and their juices plus one can of cold water. Add salt and pepper and bring to a boil, then reduce to a simmer and cook for 30 minutes.
Add the tomatoes to the pot with the lamb, add your olives and oregano and cook for 1 hour and/or until the lamb is tender enough and falls off the bone.
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