Italian Lamb Stew with Olives

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                            FOOD FUNNY
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Here's a naughty one from Rosemary Zwick:

Jack left for a two-day trip to Chicago to visit his sisters. He was
only a few blocks away from his house when he realized he'd left his
wallet on top of his dresser. He turned around and headed back to the
house. He quietly entered the door, walked into the kitchen. He saw his
wife washing the breakfast dishes, wearing her skimpiest negligee. She
looked so good that he tiptoed up behind her, reached out and squeezed
her. "Leave only one quart of milk," she said. "Jack won't be here for breakfast tomorrow."

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                            TODAY'S RECIPE
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People who know me know that I love lamb and that I am inordinately fond
of olives. It will come as no surprise to them that this is one of my favorite dishes.

Italian Lamb Stew with Olives (Spezzatino di Agnello alle Olive)

2 Tbs (30 ml) extra-virgin olive oil
2 lbs (900 g) boneless shoulder of lamb, cut into 1-inch (3 cm) cubes
Salt and freshly ground pepper to taste
2-3 cloves garlic, finely chopped
1 tsp (5 ml) finely chopped fresh rosemary, or 1 Tbs (15 ml) dried
1 cup (250 ml) dry white wine
1 can (15 oz, 425 g) whole tomatoes, chopped, with their liquid
1/4 cup (60 ml) chopped fresh parsley
12-18 kalamata olives, pitted if desired

Heat the oil in the bottom of a large, heavy pot over high heat. Season
the lamb with salt and pepper and, working in batches, brown the lamb on
all sides in the oil, transferring it to a plate when it is browned.
Lower the heat to medium and saute the garlic and rosemary in the same
pot for about 1 minute. Add the wine and stir to dissolve the brown bits
in the bottom of the pot. Add the tomatoes and meat to the pot and bring
to a boil. Reduce the heat and simmer covered, stirring occasionally,
until the meat is tender, 1 1/2 to 2 hours. Add the parsley and olives and cook for 5 minutes.
Serves 4 to 6.
Received on Thu Sep 24 21:40:43 2009