This casserole is from the French Languedoc/Pyrénées region which is famous for its tasty lamb and this delicious casserole. It is cooked for a long time at a moderate temperature which makes it really soft and tender. The green olives also contribute to its great flavor. Not to mention the orange zest…mmmmmm. Serve over rice, risotto or mashed potatoes. Bon Appetite!
Ingredients:
about 2 lb deboned lamb shoulder, cut into large cubes
kosher salt
freshly ground pepper
2 Tbsp olive oil, plus extra for drizzling
1 tsp butter
1 medium carrot, diced
1/2 medium onion, diced
1/2 Tbsp tomato paste (concentrated puree)
5 fl oz (150 ml) dry white wine or Resling
3 cloves garlic, crushed
3x5 cm (2 in) strips orange zest
15 - 18 green olives
200 ml chicken stock
1 large tomato, cut into 8
1 spring thyme
1 bay leaf
a few basil leaves to garnish
Directions:
Preheat oven to 275 F (140 C). Season the lamb with salt and pepper. I use quite a bit of salt. Heat the oil in an ovenproof saucepan or casserole dish and brown the lamb on all sides over high heat.
Add the butter, followed by the carrot and onion, and stir for 2 minutes. Add the tomato paste and stir well. Add the wine and bring to the boil. Add the garlic, orange zest, olives, chicken stock, tomato, thyme and bay leaf. Stir well and bring to a simmer. Cover with a lid and bake in the oven for 3 hours, or until the meat is tender. Garnish with basil leaves, drizzle with extra olive oil and serve.
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