Ingredients
- 2 pounds lamb shoulder or leg, cut in small stewing pieces and dried off with paper towels
- Salt and freshly ground black pepper to taste
- 2 to 3 cloves garlic, finely chopped
- 2 sprigs rosemary, leaves only, finely chopped
- 2 tablespoons extra virgin olive oil
- 1 cup dry white wine
- 1 cup black olives, pitted if you prefer
- 2 tablespoons tomato paste mixed with 1/4 cup water
Directions
Season lamb with salt and pepper.
In a dutch oven, saute garlic and rosemary in oil for about ten minutes. Add lamb and brown on all sides. Add wine and simmer until liquid has reduced in half.
Stir in olives and tomato paste mix and cover. Cook over low heat for about an hour and a half, or until lamb is tender.
Serve with polenta.