Lamb braised with green olives

Directions

1. 1
   Warm the oil in a large heavy skillet or Dutch oven, and saute the rosemary, garlic and red-pepper flakes over low-medium heat for 4 or 5 minutes, until the garlic begins to turn golden.
2. 2
   Add enough lamb to fit comfortably in the pan, and saute, turning several times, until it is evenly browned.
3. 3
   Transfer it to a platter.
4. 4
   Repeat until all the lamb is cooked, adding oil as needed.
5. 5
   Add the wine and the bouillon cube or broth to the skillet and cook over medium-high heat until the liquid has reduced by about half.
6. 6
   Return the lamb to the pan, add the tomato, cover and cook over very low heat for about 1 hour, until the lamb is easily pierced with the tip of a knife.
7. 7
   Let the lamb sit for a few hours or overnight and reheat it.
8. 8
   Skim off any fat, cover and simmer for half an hour, stirring in the olives during the last 5 to 10 minutes.
9. 9
   Adjust the seasoning with salt and pepper and serve.