Here in the Lou we've been hit with sleet and freezing rain and other "wintery mix" precipitation. The streets are dangerous and being outside is a miserable experience. One of the news anchors called the stuff on the ground "Little pellets of DANGER!" Ha! Anyway, it was an evening that called for a hearty stew. I had just recently bookmarked this recipe for Greek potato stew. I loved the addition of kalamata olives! Of course, Jack wouldn't have been a very happy stew-eater unless I added some sort of meat. Lamb was the logical choice, right? I picked up what the store had...2 shoulder blade steaks. I don't know a lot about lamb, but these weren't very expensive, and they looked like they might be a good cut for stewing...a good amount of fat and connective tissue. Without further ado...
Lamb & Potato Greek-ish stew
1 Tbsp. olive oil
9 red potatoes, peeled and cubed
2 lamb shoulder blade steaks, cut up into bite size pieces
4 cloves garlic, minced
1 shallot, sliced thin
1 medium onion, cut into bite-size pieces
1 cup kalamata olives, sliced
16 oz. tomato sauce
2 cups stock
1 Tbsp. oregano
2 bay leaves
salt & pepper
Salt lamb. In a dutch oven, brown meat, including the bones, in olive oil. Add garlic, shallots, onion and oregano. Stir until they just start to soften. Add potatoes and stir to coat everything with flavor goodness. Add tomato sauce, stir to coat, then add stock and bay leaves. Simmer for like 45 minutes to an hour, until potatoes are soft. Serve with crumbled Feta cheese.