Ingredients:
2 lbs (900g) lamb leg steaks
salt and freshly ground black pepper
1⁄4 cup olive oil
1 large onion, peeled
2 garlic cloves, peeled
1 fresh hot red chili or 1⁄2 tsp hot red pepper flakes
1⁄4 cup hearty red wine
one 14.5oz (411g) can chopped tomatoes
2⁄3 cup pitted Kalamata olives
1 1⁄2 tsp chopped thyme or 1 tsp dried thyme
thyme and parsley leaves to garnish

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

2 Meanwhile, pulse the onion, garlic, and chili 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 of cooking, stir in the olives. Season with salt and pepper.

4 Serve hot, sprinkled with thyme and parsley.

Notes and Tips:
good wIth Couscous cooked in vegetable stock. 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.

Braised lamb recipe