- Cook Time
- Prep Time
- 2 1/2 pounds boneless lamb shoulder, cut into 2-inch cubes
- Salt and pepper
- 2 tablespoons extra-virgin olive oil
- 8 ounces pancetta, cut into 1/4-inch pieces
- 1 large Spanish onion, cut into 1/4-inch pieces
- 2 ribs celery, cut into 1/4-inch pieces
- 2 carrots, cut into 1/4-inch rounds
- 1 tablespoon fennel seeds
- 2 cups green olives, preferably Italian
- 2 cups sweet aleatico wine or sweet red vermouth
- 2 cups Basic Tomato Sauce
- 2 dried hot chilies
- Soft-cooked polenta, for serving
Season the lamb with salt and pepper. In an 8- to 10-quart Dutch oven, heat the olive oil over medium heat until smoking. Increase the heat to medium-high, add the lamb in 2 batches and cook on all sides until golden-brown, about 8 minutes total; transfer to a bowl and set aside.
Add the pancetta to the pot and cook over medium-high heat until lightly browned, about 3 minutes; add the onion, celery, carrots and fennel seeds and cook until softened, about 6 minutes. Add the olives, wine, tomato sauce and chiles and bring to a boil. Stir in the reserved lamb pieces and bring to a boil. Lower the heat and simmer, stirring occasionally, until the lamb is tender, about 1 1/2 hours.
Skim the fat off the top of the stew, if desired; serve the stew over the polenta.