Lamb and Shiitake Stew with Tomato-Chianti Sauce

• 1 tablespoon extra-virgin olive oil
• 1 pound well-trimmed lamb shoulder meat or shoulder chops, cut into 3/4-inch cubes
• 6 ounces fresh shiitake mushrooms, stemmed, caps cut into 1/2-inch pieces
• 1 large onion, coarsely chopped
• 2 3x1/2-inch strips orange peel (orange part only)
• 2 large garlic cloves, minced
• 2 teaspoons chopped fresh rosemary
• 1 14 1/2-ounce can diced tomatoes in juice
• 1 cup Chianti or Sangiovese wine
• 10 Kalamata olives or other brine-cured black olives, pitted, halved
• 1 cup orzo (rice-shaped pasta), freshly cooked

1. Heat oil in heavy large pot over high heat.
2. Sprinkle lamb with salt and pepper.
3. Add lamb to pot; saute until light brown, about 5 minutes.
4. Add next 5 ingredients; saute until onion is golden, about 5 minutes.
5. Add tomatoes with juices and wine; bring to boil.
6. Reduce heat to medium-low, cover, and simmer until lamb is tender, stirring occasionally, about 1 hour 15 minutes.
7. Add olives to stew; simmer uncovered until sauce reduces and thickens slightly, about 5 minutes.
8. Season lamb stew with salt and pepper.
9. (Can be made 1 day ahead.
10. Cool slightly.
11. Refrigerate uncovered until cold, then cover and keep refrigerated.
12. Rewarm over medium heat, adding water by tablespoonfuls to thin sauce if desired.)
13. Divide orzo among 4 plates.
14. Top with lamb stew and serve.

extravirgin olive oil, chops, shiitake mushrooms, onion, orange, garlic, fresh rosemary, tomatoes, chianti, olives, orzo

Taken from www.epicurious.com/recipes/food/views/lamb-and-shiitake-stew-with-tomato-chianti-sauce-107144 (may not work)