Ragoût of California Lamb with Olives and Sun-Dried Tomatoes
2 onions, chopped
2 tablespoons extra virgin olive oil
2 pounds boneless California lamb stew meat or shoulder*
Salt and pepper; to taste
1 tablespoon minced garlic
2 cups Cabernet Sauvignon or Zinfandel wine
4 teaspoons dried marjoram leaves
4 ounces kalamata olives, cut in half
1/3 cup oil-packed sun-dried tomatoes, drained
Prepared polenta to serve 8
In large skillet, sauté onion in oil until soft, about 10 minutes. Meanwhile, cut lamb into 1-inch cubes and salt and pepper lightly; add to skillet along with garlic. Cook, stirring occasionally, until lamb loses its red color, but is not yet brown. Transfer all to 2-quart slow cooker. Add wine and marjoram; cover and cook on low until meat is tender, 7 to 9 hours.
Skim excess fat. Stir in olives and tomatoes. Turn cooker to high, and heat 15 to 20 minutes until hot all through. Meanwhile, slice polenta and grill or pan fry according to package directions. Arrange on individual plates or serving platter and spoon ragoût on top.
Increase to 3 pounds if using lamb with bone.
If a thicker sauce is preferred, dissolve 2 tablespoons cornstarch in 2 tablespoons water and add to meat mixture along with olives and tomatoes.