Agnello in Umido con Olive e Pomodori (Lamb Stew with Olives and Tomatoes)

• 3 tbsp Extra virgin olive oil
• 1 large Yellow onion
• 4 cloves Garlic
• 2 sprigs Fresh rosemary
• 900 g Lamb shoulder, boneless
• 250 ml Red wine, dry
• 800 g Canned chopped tomatoes
• 2 pieces Bay leaves
• 120 g Black Kalamata pitted olives

1. Warm 2 tbsp of the olive oil in a Dutch oven over medium-high heat. Add the onion with a pinch of salt and cook for 6 to 8 minutes, stirring, until softened and lightly golden. Stir in the garlic and rosemary and cook for 1 minute until fragrant.
2. Add the lamb and turn the heat up slightly. Cook for 6 to 8 minutes, stirring and scraping the base of the pot, until the lamb loses its raw colour and any liquid has mostly evaporated. Pour in the red wine and simmer for 3 to 4 minutes to reduce slightly.
3. Stir in the tomatoes and bay leaves, then bring to a gentle simmer. Cover and cook on low for 70 to 75 minutes, stirring occasionally, until the lamb is very tender and the sauce has thickened. If it looks dry at any point, lower the heat and keep it at a slow, steady bubble.
4. Stir in the olives and simmer uncovered for 8 to 10 minutes to meld the flavours and finish thickening the sauce. Taste and adjust seasoning with salt if needed. Serve hot, drizzled with the remaining 1 tbsp olive oil.

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