Spicy Braised Lamb

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 6
• 2 1/2 lbs boneless lamb butt
• 1 tablespoon coarse sea salt or 1 tablespoon kosher salt
• 2 cups red wine
• 1 teaspoon coarse sea salt or 1 teaspoon kosher salt
• 1/4 cup extra-virgin olive oil
• 6 plump garlic cloves, crushed and peeled
• 1/2 teaspoon red pepper flakes
• 1 tablespoon fennel seed, finely ground
• 2 cups chicken stock or 2 cups turkey stock or 2 cups vegetable stock, very hot
• 1/2 cup oil-cured black olive, pitted

Recipe

• 1 trim the lamb roast of fat and gristle, and cut it into 1 1/2 inch cubes.
• 2 put the meat chunks in a bowl, toss with the tablespoon of coarse salt, and pour in enough wine to cover.
• 3 let the meat marinate for at least 8 hours or overnight, refrigerated.
• 4 drain the lamb chunks and pat them dry on paper towels; season them all over with 1 teaspoon salt.
• 5 film the pan (large high-sided saute pan) with olive oil, and set over med-high heat.
• 6 scatter the lamb pieces, and let them brown for a couple of minutes, without moving, then turn them to caramelize another side.
• 7 now drop the garlic cloves into hot spots in the pan; sprinkle the red pepper flakes and ground fennel over all the chunks.
• 8 keep turning the chunks and the garlic, so the spices toast and coat the meat as it browns.
• 9 when the meat is nicely colored and crusted on all sides, in about 6 minutes, pour a cup or so of hot stock into the pan, to a depth of at least 1/4 inch.
• 10 bring it to a boil, scraping and deglazing the pan bottom, then cover the pan, and adjust the heat to keep the liquid simmering steadily.
• 11 cook the lamb covered for about an hour, turning the chunks in the sauce and stirring things around every 15-20 minutes.
• 12 add hot stock as needed to keep the liquid level up.
• 13 after 45 minutes, scatter the olives, and stir them into the sauce (with more stock if necessary).
• 14 cook meat and olives together for about 15 minutes, covered, until the lamb chunks are tender all the way through--they'll be firm but readily pierced with a fork.
• 15 uncover pan and cook stew for a few more minutes over medium heat, until the sauce thickens and coats the lamb chunks, with no soupiness in the pan; serve hot.
• 16 recommended to serve with braised swiss chard and cannellini beans or polenta.