Ingredients
1
tbsp 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
3x1/2-inch strips orange peel (orange part only)
2
large garlic cloves, minced
2
tsp 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
Directions
1.
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.
2.
Add olives to stew; simmer uncovered until sauce reduces and thickens slightly, about 5 minutes. Season lamb stew with salt and pepper. (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.
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