Ingredients

• 2 lbs Boneless lamb shoulder or leg
• 3 tbsp Olive oil
• 1 large Yellow onion
• 4 Garlic cloves
• 1 large Red bell pepper
• 1 medium Zucchini
• 28 oz Canned diced tomatoes
• 0.5 cup Kalamata olives, pitted
• 0.75 cup Dry white wine (e.g., Sauvignon Blanc)
• 2 cups Lamb or beef broth
• 3 Fresh rosemary sprigs
• 4 Fresh thyme sprigs
• 1 Bay leaf
• 1 to taste Salt
• 1 to taste Black pepper

Instructions

1. 1

   Preheat oven to 325°F (160°C). Cut the lamb into 2-inch chunks, pat dry with paper towels, and season generously with salt and black pepper.

2. 2

   Heat 2 tablespoons of olive oil in a large oven-safe Dutch oven or heavy-bottomed pot over medium-high heat. Sear the lamb in batches until deeply browned on all sides. Do not overcrowd the pot. Remove seared lamb and set aside.

3. 3

   Reduce heat to medium, add the remaining 1 tablespoon of olive oil if needed. Add the chopped onion and sauté for 5-7 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant.

4. 4

   Stir in the diced red bell pepper and zucchini. Cook for 5 minutes, stirring occasionally, until they start to soften slightly.

5. 5

   Pour in the dry white wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Let it simmer for 2-3 minutes until slightly reduced.

6. 6

   Return the seared lamb to the pot. Stir in the diced tomatoes (undrained), lamb or beef broth, pitted Kalamata olives, fresh rosemary sprigs, fresh thyme sprigs, and the bay leaf. Stir well to combine all ingredients.

7. 7

   Bring the mixture to a gentle simmer on the stovetop. Once simmering, cover the Dutch oven tightly with its lid and transfer it to the preheated oven.

8. 8

   Braise for 2 to 2.5 hours, or until the lamb is fork-tender and easily pulls apart. Remove from the oven, discard the rosemary, thyme sprigs, and bay leaf. Skim any excess fat from the surface if desired. Taste and adjust seasoning with salt and pepper as needed before serving.