Sardinian Lamb Stew - cooking recipe

Ingredients

2 lbs boneless lamb shoulder
2 tbsp extra virgin olive oil
1/2 cup fresh mint leaves, plus additional, for garnishing
3/4 cup dry red wine
24 None black olives, halved and pitted

Preparation

Preheat the oven to 350\u00b0F. Cut the lamb into large cubes, removing as much fat as possible. Place the lamb in a Dutch oven. Drizzle with oil, sprinkle with mint and pour in the wine. Season to taste and add the olives. Cover.
Cook in the oven for 30 mins. Stir the lamb. Reduce the heat to 325\u00b0F. Cover and continue cooking for a further 30 mins.
Transfer the lamb with a slotted spoon to a covered dish and keep warm.
Tilt the pan and remove as much fat as possible. Or pour the juices into a fat-separating cup and pour off the fat, returning juices to the pan.
Place the pan on medium heat and cook until the liquid has reduced to about 1/2 cup. Return the lamb to the pan and let it sizzle gently until shiny and glazed. Garnish with mint and serve immediately.