Braised Lamb

• 2lbs (900g) lamb leg steaks
• Salt and freshly ground black pepper
• ¼ cup olive oil
• 1 large onion, peeled
• 2 garlic cloves, peeled
• 1 fresh hot red chile or ½ tsp hot red pepper flakes
• ¼ cup hearty red wine
• One 14.5oz (411g) can chopped tomatoes
• 2/3 cup pitted Kalamata olives
• 1½ tsp chopped thyme or 1 tsp dried thyme
• Thyme and parsley leaves to garnish

Special Equipment:

• Flameproof casserole with a lid

Prepare ahead

The braise will be even better if refrigerated for at least 1 day and up to 3 days. To serve, let stand at room temperature for 1 hour, then reheat over low heat for 30 minutes, until hot.

1. Season the lamb steaks with salt and pepper. Heat the olive oil in a large casserole over medium-high heat. In batches, brown the meat on both sides. Transfer to a plate.

2. Meanwhile, pulse the onion, garlic, and chile in a food processor until it forms a coarse paste. Add to the casserole and reduce the heat to medium-low. Cook, stirring often, for 5 minutes. Stir in the wine, then the tomatoes and thyme. Bring to a simmer over high heat.

3. Return the lamb to the casserole. Reduce the heat to low and cover. Simmer until the lamb is very tender, about 45 minutes. During the last few minutes, stir in the olives. Season with salt and pepper.

4. Serve hot, sprinkled with thyme and parsley.

Good with couscous cooked in vegetable stock.