Lamb braised with green olives

Ingredients

• ¼ cup extra-virgin olive oil
• 2 sprigs rosemary, needles stripped from the branches and minced
• 2 cloves garlic, minced
• ⅛ teaspoon red-pepper flakes
• 3 pounds lamb shank, trimmed of fat and cut into 2-inch cubes
• 1 cup dry white wine
• ½ cube chicken bouillon or cup chicken broth
• 1 large ripe tomato (about pound), peeled, seeded and chopped
• ¾ cup green olives in brine, drained, rinsed and pitted
• salt and freshly ground black pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    898 calories; 63 grams fat; 24 grams saturated fat; 31 grams monounsaturated fat; 3 grams polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 65 grams protein; 224 milligrams cholesterol; 675 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four to six servings

Preparation

1. Warm the oil in a large heavy skillet or Dutch oven, and saute the rosemary, garlic and red-pepper flakes over low-medium heat for 4 or 5 minutes, until the garlic begins to turn golden. Add enough lamb to fit comfortably in the pan, and saute, turning several times, until it is evenly browned. Transfer it to a platter. Repeat until all the lamb is cooked, adding oil as needed.
2. Add the wine and the bouillon cube or broth to the skillet and cook over medium-high heat until the liquid has reduced by about half. Return the lamb to the pan, add the tomato, cover and cook over very low heat for about 1 hour, until the lamb is easily pierced with the tip of a knife.
3. Let the lamb sit for a few hours or overnight and reheat it. Skim off any fat, cover and simmer for half an hour, stirring in the olives during the last 5 to 10 minutes. Adjust the seasoning with salt and pepper and serve.

2 hours, plus overnight sit