Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Catalan Stewed Lamb with Potatoes and Green Olives

Scott Phillips

Servings: 4 to 6

Olives offer a salty contrast to rich, tender pieces of lamb in this hearty dish. The starch from the potatoes thickens the stew. Bone-in lamb pieces are traditional, but boneless lamb makes for easier eating; the choice is yours.

Ingredients

  • 2-1/2 lb. boneless lamb shoulder, cut into 1-inch pieces, or bone-in lamb, such as shoulder, shank, or neck, cut into 1-1/2- to 2-oz. pieces (ask your butcher to do this)
  • Kosher salt and freshly ground black pepper
  • 3 Tbs. olive oil; more as needed
  • 1 medium yellow or red onion, finely chopped
  • 3 medium tomatoes, halved, seeded, and grated
  • 1/2 cup dry white wine or 1/4 cup brandy
  • 1-1/2 cups unsalted chicken or beef stock; more as needed
  • 1 dried bay leaf
  • 2-1/2 lb. Yukon Gold potatoes (about 4 large), peeled and cut into 1-inch pieces
  • 3/4 cup unpitted green olives, such as manzanilla, Cerignola, or Castelvetrano, rinsed
  • Crusty bread, for serving

Nutritional Information

      Calories (kcal) : 690
      Fat Calories (kcal): 330
      Fat (g): 37
      Saturated Fat (g): 13
      Polyunsaturated Fat (g): 3
      Monounsaturated Fat (g): 16
      Cholesterol (mg): 130
      Sodium (mg): 610
      Carbohydrates (g): 44
      Fiber (g): 4
      Protein (g): 39

Preparation

  • Pat the lamb dry with paper towels and season generously with salt and pepper.
  • Heat the oil in a 12-1/2-inch cassola (on a heat diffuser if recommended by the manufacturer) over medium-high heat. Working in batches so as not to crowd the cassola, brown the lamb on all sides, 8 to 10 minutes per batch, adding more oil as needed. Transfer each batch to a platter and cover with foil to keep warm.
  • Reduce the heat to medium, add the onion, and cook, stirring frequently, until translucent, 3 to 4 minutes. Add the tomatoes, reduce the heat to low, and cook, uncovered, stirring frequently and then tapping down the mixture with the back of a wooden spoon until thickened and darker, 10 to 15 minutes, adding a little water as necessary to keep it from drying out and sticking.
  • Return the lamb to the cassola and turn to coat well. Drizzle with the wine, stir, and cook for 1 minute. Add the stock and bay leaf, increase the heat to medium high, bring to a boil, and then reduce to a simmer. Cover with a large pot lid or foil, leaving it slightly ajar, and cook, stirring occasionally, for 10 minutes if using bone-in lamb or 30 minutes if using boneless.
  • Add the potatoes and olives, replace the lid slightly ajar, and cook over low heat until the lamb and potatoes are fork-tender, 45 minutes to 1 hour, adding more stock if needed to keep the sauce moist. Season to taste with salt and pepper.
  • Serve from the cassola with the bread, and be sure to warn everyone about the olive pits.

Tip

A cassola is a traditional Catalan shallow terra-cotta casserole dish. When shopping for one anywhere outside of Catalonia, you’ll most likely see it called by its Spanish name, cazuela.  Some manufacturers recommend using a heat diffuser to protect the cassola from direct flame and help the food cook more evenly. If you don’t have a cassola, you can use a 12-inch-wide heavy-duty Dutch oven or straight-sided skillet instead.

Reviews

Rate or Review

Reviews

  • dick_c | 02/05/2016

    I was disappointed with the blandness of this recipe. I followed the recipe to the letter, but I would have expected more flavor from a Spanish dish. This recipe could use more spices; just salt and pepper doesn't do it.

  • AmyBoone | 01/24/2016

    The best lamb stew I've ever tasted and family loved the flavors. The lamb turned out tender and moist. Served with crusty rosemary and garlic bread. The only challenge I had with this dish was that the gravy/sauce did not thicken as expected. Leftovers did thicken and were delicious as well. Definitely will make this one again!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Topping, VA (409)

Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks