Ingredients

3 pounds cubed lamb 3/4"

1/2 cup flour

1/2 cup olive oil

1 teaspoon crushed red pepper

1/4 pound chopped oil cured (kalamata) black olives

Pinch of fresh oregano

Pinch of fresh rosemary

4 Tablespoons tomato paste

1 ounce fresh squeezed lemon juice

1/4 pound chopped Cipollini onions

3 minced garlic cloves

1 cup red wine

4 cups veal or beef stock

Salt and  pepper to taste

Directions

The term in general means "angry", but in cooking usually means spicy or with a pepper (hot)

Brown the lamb in olive oil, in small batches so as not to boil the meat.  Hold the meat in a warm oven (300)

Add the onions, garlic, pepper, and olives to the same empty pan and cook till onions turn translucent.  Add the tomato paste

Add the wine and bring to a boil, turn down to a simmer and add the lemon, stock and fresh herbs

Add the warm lamb, mix well and bake covered for 1 hour or until lamb is fork tender

Can serve over polenta, pasta or just as is with crusty bread!

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