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Agnello e Olive in Casseruola


  • 1kg mutton or lamb steak, cut in chunks approximately 3cm thick

  • 350g onions, chopped

  • 2 carrots, peeled and chopped

  • 200g button mushrooms, quartered

  • 400g diced pancetta

  • 2 tbsp plain flour

  • 2 glasses of dry red wine

  • 400ml beef stock

  • 80g tomato paste

  • 6 tbsp Italian olive oil

  • 150g pitted Kalamata olives

  • 5 bay leaves

  • Salt and pepper to taste


  • 1.

    In a large flameproof casserole dish heat the olive oil and fry the onions and the carrots for 1 minute. Add in the pancetta and the meat and cook for approximately 3 minutes. Mix in the flour and cook for a further minute.

  • 2.

    Now add in the wine and cook allowing the alcohol to evaporate for approx. 2 minutes. Stir in the tomato paste and add in the beef stock with the olives and the mushrooms.

  • 3.

    Add the bay leaves and season with salt and pepper. Bring to the boil, cover and cook in a pre-heated oven of 180c for 90 minutes until the meat is tender. Serve with some boiled white or saffron rice.

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