Lamb with Olives
Meat stews are a hallmark of Corsican cooking, and with good reason: The herbs that go into them are the same ones that the animals graze on, creating a unique layering of flavors.
- 2 tablespoons lard or vegetable shortening
- 4 ounces salt pork, cubed
- 1 medium yellow onion, peeled and chopped
- 2 medium cloves garlic, peeled and minced
- 2 pounds lamb shoulder (have butcher cut into medium pieces)
- 1 tablespoon flour
- 2 tablespoons tomato paste
- 1 cup red wine
- 4 sprigs fresh thyme
- 3 sprigs fresh rosemary
- Salt and freshly ground black pepper
- 2 bay leaves
- 6 medium carrots, peeled, trimmed and sliced
- 1/2 to 1 cup picholine or other good French or Italian green olives
Heat the lard in a heavy pot over medium-high heat. Add the salt pork and cook, stirring, until golden, about 5 minutes. Reduce the heat to medium, add the onions and garlic, and cook, stirring often, until soft, about 5 minutes.
Stir in the lamb and cook until no longer pink, about 5 minutes. Add the flour and cook, stirring often, until the juices thicken and the flour loses its raw flavor, about 10 minutes. Add the tomato paste, wine, thyme, rosemary, and salt and pepper to taste and simmer for 5 minutes.
Add 2 cups water and the bay leaves, bring to a simmer, and cook, stirring often, until the lamb is tender, about 1 hour.
About 30 minutes before the lamb is finished cooking, stir in the carrots and olives. Before serving, skim any fat from the liquid and remove and discard the bay leaves. Serve warm with slices of chestnut flour pulenda, if you like.
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Recipe reprinted by permission of World Publication, LLC. All rights reserved.
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