1/4 cup olive oil
2 sprigs rosemary, leaves stripped and minced
4 cloves garlic, minced
1/4 teaspoon red pepper flakes
3 pounds lamb shank, cut into 2-inch cubes
1 cup white wine
1/2 cup stock
1 ripe tomato, peeled, seeded and chopped
3/4 cup green olives in brine, drained, rinsed and pitted
freshly ground pepper
Warm the oil in a large Dutch oven and saute the rosemary, garlic
and red pepper flakes for 4 to 5 minutes. Add enough lamb to fit
in the pot without crowding and saute until browned. Remove with
a slotted spoon to a plate, and repeat until all lamb is browned.
Add wine and stock to the pot and cook over medium high heat until
reduced by half. Return lamb to pot, add tomato, cover and cook
over low heat until the lamb is tender, about 1 3/4 hours. Take
off heat and cool. Skim off any fat.
Let the lamb sit a few hours or overnight, then reheat. Cover and
simmer for 30 minutes, stirring in the olives during the last 10
minutes. Adjust seasonings.