Catalan Stewed Lamb with Potatoes and Green Olives

Adapted from Fine Cooking, Feb/Mar 2016. A phenomenal stew that is MUCH MUCH better the second day. The olives offer a salty contrast to the tender lamb and potatoes.

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Name: Catalan Stewed Lamb with Potatoes and Green Olives
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Yield: 4
Cuisine: Spanish
Ingredients: 2.5 lbs Boneless Lamb shoulder cut into 3/4" pieces; 3 Tblsp Olive Oil Extra Virgin; 1 Onion diced rather fine.; 4 Tomatoes seeded and chopped.; 1 cup Dry white wine; 1 cup Chicken stock; 3 Bay leaves; 2.5 lbs Yukon gold potatoes diced into 1 in pieces (skin on); 1 cup Pitted Green Olives; Salt & Pepper to taste

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INGREDIENTS

2.5 lbs Boneless Lamb shoulder ; cut into 3/4" pieces
3 Tblsp Olive Oil ; Extra Virgin
1 Onion ; diced rather fine.
4 Tomatoes ; seeded and chopped.
1 cup Dry white wine
1 cup Chicken stock
3 Bay leaves
2.5 lbs Yukon gold potatoes ; diced into 1 in pieces (skin on)
1 cup Pitted Green Olives
Salt & Pepper ; to taste

Servings

INSTRUCTIONS

Season lamb pieces with Salt and Pepper.

Preheat oven to 350 degrees F. (if using. You can do this all on the stove top or do much of it in the oven).

Heat a dutch oven over medium=high heat and, working in batches, brown the lamb on all sides in the olive oil. Remove from the pan and drain on paper towels.

Bring heat to high. Add the onion and cook until translucent. (3 minutes). Add the tomatoes, reduce heat to low and cook, uncovered, stirring frequently until the mixture is dark and thick. (10-15 minutes). Stir often so everything doesn't stick! if it needs more liquid, add a little stock or even water.

Add the lamb back and stir into the tomato mixture to coat well. Add the wine and cook for approximately 1 minute. Add the stock and the bay leaves, and bring to a boil. Now reduce to a simmer and leaving the lid slightly ajar, cook for 30 minutes. ( you can also do this in the oven).

Add the potatoes and olives and return to oven, again with the lid slightly ajar, and cook for 45 minutes to one hour, adding more stock if needed to keep it from drying out.

Season with Salt and Pepper and serve with a nice crusty bread.

NOTES

I do this in the oven if it's a cold day and on the stove top if not. The original recipe calls for a Cassola but I have one and it's too beautiful to cook in, so I use a dutch oven. That way I can move between stove top and oven as I like. When I first made I thought it was just OK. Then I let is rest a day and WOW WHAT A DIFFERENCE!. I will NEVER again make this on the day I am going to serve it. Always make one day ahead, and it's delicious! Don't let the directions scare you, it's really easy to make.

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Catalan Stewed Lamb with Potatoes and Green Olives

2.5 lbs Boneless Lamb shoulder cut into 3/4" pieces
3 Tblsp Olive Oil Extra Virgin
1 Onion diced rather fine.
4 Tomatoes seeded and chopped.
1 cup Dry white wine
1 cup Chicken stock
3 Bay leaves
2.5 lbs Yukon gold potatoes diced into 1 in pieces (skin on)
1 cup Pitted Green Olives
 Salt & Pepper to taste

Season lamb pieces with Salt and Pepper.

Preheat oven to 350 degrees F. (if using.  You can do this all on the stove top or do much of it in the oven).

Heat a dutch oven over medium=high heat and, working in batches, brown the lamb on all sides in the olive oil.  Remove from the pan and drain on paper towels.

Bring heat to high. Add the onion and cook until translucent.  (3 minutes). Add the tomatoes, reduce heat to low and cook, uncovered, stirring frequently until the mixture is dark and thick.  (10-15 minutes).  Stir often so everything doesn't stick! if it needs more liquid, add a little stock or even water.

Add the lamb back and stir into the tomato mixture to coat well. Add the wine and cook for approximately 1 minute.  Add the stock and the bay leaves, and bring to a boil.  Now reduce to a simmer and leaving the lid slightly ajar, cook  for 30 minutes.    ( you can also do this in the oven).

Add the potatoes and olives and return to oven, again with the lid slightly ajar, and cook for 45 minutes to one hour, adding more stock if needed to keep it from drying out.

Season with Salt and Pepper and serve with a nice crusty bread.

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Nutrition

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Serving Size: 1 Serving (911g)
Recipe Makes: 4 Servings

Calories: 1160
Calories from Fat: 665 (57%)

Amt Per Serving		% DV

	Total Fat 73.9g	99 %
	Saturated Fat 28.3g	142 %
	Monounsaturated Fat 33.9g
	Polyunsanturated Fat 6.3g
Cholesterol 207.7mg		64 %
Sodium 1279.8mg		44 %
Potassium 2339.6mg		62 %
Total Carbohydrate 64g		19 %
	Dietary Fiber 10.1g	41 %
	Sugars, other 53.9g
Protein 57.8g		83 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1160

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