Lamb and Shiitake Stew with Tomato-Chianti Sauce

• annokset: 4 servings

Ainekset

1 tablespoon extra-virgin olive oil

1 pound well-trimmed lamb shoulder meat or shoulder chops, cut into 3/4-inch cubes

6 ounces fresh shiitake mushrooms, stemmed, caps cut into 1/2-inch pieces

1 large onion, coarsely chopped

2 3 x 1/2-inch strips orange peel (orange party only)

2 large garlic cloves, minced

2 teaspoons chopped fresh rosemary

1 14 1/2-ounce can diced tomatoes in juice

1 cup Chianti or Sangiovese wine

10 Kalamata olives or other brine-cured black olives, pitted, halved

1 cup orzo (rice-shaped pasta), freshly cooked

Ohjeet

Heat oil in heavy large pot over high heat. Sprinkle lamb with salt and pepper. Add lamb to pot; sauté until light brown, about 5 minutes. Add next 5 ingredients; sauté until onion is golden, about 5 minutes. Add tomatoes with juices and wine; bring to boil. Reduce heat to medium-low, cover, and simmer until lamb is tender, stirring occasionally, about 1 hour 15 minutes.

Add olives to stew; simmer uncovered until sauce reduces and thickens slightly, about 5 minutes. Season lamb stew with salt and pepper. DO AHEAD Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm over medium heat, adding water by tablespoonfuls to thin sauce if desired. Divide orzo among 4 plates. Top with lamb stew and serve.