2 tablespoons extra-virgin olive oil
2 pounds boneless shoulder of lamb, cut into 1-inch cubes
Salt and freshly ground pepper to taste
3 cloves garlic, finely chopped
1 teaspoon finely chopped fresh rosemary
1 tablespoon dried rosemary
1 cup dry white wine
1 can (15 oz size) whole tomatoes, chopped, with their liquid
1/4 cup chopped fresh parsley
12 kalamata olives, pitted if desired
How to make Agnello alle olive:
Heat the oil in the bottom of a large, heavy pot over high heat. Season the lamb with salt and pepper and, working in batches, brown the lamb on all sides in the oil, transferring it to a plate when it is browned.
Lower the heat to medium and saute the garlic and rosemary in the same pot for about 1 minute. Add the wine and stir to dissolve the brown bits in the bottom of the pot. Add the tomatoes and meat to the pot and bring to a boil. Reduce the heat and simmer covered, stirring occasionally, until the meat is tender, 1 1/2 to 2 hours.
Add the parsley and olives and cook for 5 minutes.