and Orange Zest
Yield: 8 servings
Prep Time: 30 minutes
Cook Time: 2 hours & 30 minutes
Wine Suggestion: Ethos Reserve Cabernet Sauvignon, Cold Creek Vineyard Syrah, Columbia Valley Syrah, Petit Verdot Limited Release
This dish is great served with cous cous, roasted root vegetables and harissa.
3 lbs lamb shoulder, cut into 2-inch cubes
Salt and pepper
olive oil
1 ½ cup diced yellow onions
4 large cloves garlic, chopped
¼ tsp red chili flakes
2 tsp dried oregano
2 tsp dried thyme
1 ½ tsp toasted and ground coriander seed
1 tsp toasted and ground cumin seed
1 cup Chateau Ste. Michelle Syrah
1 Tbsp tomato paste
3 cups beef stock or chicken stock
1 ½ cup cracked green olives, well-rinsed, pitted & halved
1 ½ tsp grated orange zest
1-2 tsp red wine vinegar
¼ cup chopped cilantro
½ cup chopped Italian parsley
Season lamb lightly with salt and pepper. Heat a large Dutch oven over medium-high heat. Add enough olive oil to coat the bottom of the pan; add lamb and brown well on all sides. Transfer to plate and set aside.
Add onions to the pan; sauté about 3-4 minutes. Stir in garlic, chili flakes, herbs and spices. Continue cooking until vegetables are lightly browned.
Add wine and tomato paste; continue to cook until liquid is reduced by half. Add stock and lamb to the pot. Bring to a boil; reduce heat, and simmer for about 1 ½ hours until the lamb is tender. Skim the fat off the top as the stew cooks.
Just before serving, stir in olives, zest, vinegar and herbs. Season to taste with salt and pepper.
