Lamb braised with green olives

• 1/4 cup extra-virgin olive oil
• 2 sprigs rosemary, needles stripped from the branches and minced
• 2 cloves garlic, minced
• 18 teaspoon red-pepper flakes
• 3 pounds lamb shank, trimmed of fat and cut into 2-inch cubes
• 1 cup dry white wine
• 1/2 cube chicken bouillon or cup chicken broth
• 1 large ripe tomato (about pound), peeled, seeded and chopped
• 3/4 cup green olives in brine, drained, rinsed and pitted
• salt and freshly ground black pepper to taste

1. Warm the oil in a large heavy skillet or Dutch oven, and saute the rosemary, garlic and red-pepper flakes over low-medium heat for 4 or 5 minutes, until the garlic begins to turn golden.
2. Add enough lamb to fit comfortably in the pan, and saute, turning several times, until it is evenly browned.
3. Transfer it to a platter.
4. Repeat until all the lamb is cooked, adding oil as needed.
5. Add the wine and the bouillon cube or broth to the skillet and cook over medium-high heat until the liquid has reduced by about half.
6. Return the lamb to the pan, add the tomato, cover and cook over very low heat for about 1 hour, until the lamb is easily pierced with the tip of a knife.
7. Let the lamb sit for a few hours or overnight and reheat it.
8. Skim off any fat, cover and simmer for half an hour, stirring in the olives during the last 5 to 10 minutes.
9. Adjust the seasoning with salt and pepper and serve.

extravirgin olive oil, rosemary, garlic, redpepper, lamb shank, white wine, chicken bouillon, tomato, green olives, salt

Taken from cooking.nytimes.com/recipes/8802 (may not work)