Braised Lamb with Olives & Capers

(Contributed by Charles Hoyt and Deborah Weinberger.)

Ingredients

Directions

3 lbs lamb shoulder ¼ cup olive oil flour for dredging 1 onion coarsely chopped ca. 12 cloves of garlic 2 cups of white wine 2 cups lamb stock or beef broth 2 Tbs tomato paste 1 tsp thyme 2 tsp basil 2 bay leaves ¼ tsp ground allspice salt and pepper to taste ½ cup pitted and finely chopped black olives ¼ cup capers 4 Tbs chopped flat leaf parsley

Heat oil in dutch oven, dredge the lamb in the flour and brown over high heat in batches so as not to crowd the pan. Remove and set aside lamb and cook onion and all but 3 of the garlic cloves (coarsely chopped) until lightly browned. Then add the wine, broth, tomato paste, thyme, basil, bay leaves, allspice, salt and pepper and ½ of the remaining garlic (minced) and the browned lamb to the pan and simmer partly covered for about an hour. Check for tenderness, cook longer if necessary, adjust seasoning, and just before serving, add the remaining minced garlic, olives, capers and parsley. Heat through and serve. Nice with a merlot; a cabernet or zinfandel would work as well. Serves: 6.

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