Braised Lamb with Olives

Ingredients

• 2 pounds (900g) lamb shoulder, bone-in 2 pounds (900g) lamb shoulder, bone-in
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 cup (240ml) dry red wine 1 cup (240ml) dry red wine
• 2 cups (470ml) beef or vegetable broth 2 cups (470ml) beef or vegetable broth
• 1 cup (180g) pitted green olives 1 cup (180g) pitted green olives
• 2 sprigs fresh rosemary 2 sprigs fresh rosemary
• 2 bay leaves 2 bay leaves
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 45g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 325°F (160°C).
2. 2.
   Season the lamb shoulder with salt and pepper.
3. 3.
   Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat.
4. 4.
   Sear the lamb on all sides until browned. Remove from the pot and set aside.
5. 5.
   In the same pot, add the chopped onion and minced garlic. Sauté until fragrant and translucent.
6. 6.
   Deglaze the pot with red wine, scraping the bottom to release any browned bits.
7. 7.
   Add the beef or vegetable broth, olives, rosemary sprigs, and bay leaves to the pot.
8. 8.
   Return the lamb to the pot, cover with a lid, and transfer to the preheated oven.
9. 9.
   Braise the lamb for 2 to 2.5 hours, or until it is tender and easily pulls apart with a fork.
10. 10.
    Remove the pot from the oven and let the lamb rest for a few minutes before serving.
11. 11.
    Discard the rosemary sprigs and bay leaves.
12. 12.
    Serve the braised lamb with olives hot, accompanied by creamy polenta or crusty bread.

Treat your ingredients with care...

• Lamb shoulder — For the best results, choose a lamb shoulder with good marbling, as it will ensure a tender and flavorful end result.
• Pitted green olives — Opt for high-quality olives, such as Castelvetrano or Sicilian green olives, to enhance the dish's flavor profile.

Tips & Tricks

• For a deeper flavor, marinate the lamb shoulder in the red wine and herbs overnight before cooking.
• If you prefer a thicker sauce, you can remove the lamb from the pot once it's cooked and reduce the sauce on the stovetop until desired consistency is reached.
• Feel free to experiment with different types of olives to find your preferred flavor profile.

Serving advice

Serve the Braised Lamb with Olives on a large platter, garnished with fresh rosemary sprigs for an elegant presentation. Accompany the dish with creamy polenta or crusty bread to soak up the flavorful sauce.

Presentation advice

Arrange the tender braised lamb shoulder in the center of the platter, surrounded by a generous amount of olives. Drizzle some of the sauce over the lamb and garnish with fresh rosemary sprigs for a visually appealing presentation.