Lamb And Shiitake Stew With Tomato Chianti Sauce Recipe

• 1 Tbsp. extra-virgin extra virgin olive oil
• 1 lb well-trimmed lamb shoulder meat or possibly shoulder chops cut into 3/4" cubes Salt to taste Freshly-grnd black pepper to taste
• 6 ounce fresh shiitake mushrooms stemmed, and caps cut into 1/2" pcs
• 1 lrg onion coarsely minced
• 2 x strips orange part of orange peel/ 3" by 1
• 2 lrg garlic cloves chopped
• 2 tsp minced fresh rosemary
• 1 can diced tomatoes in juice - (14 1/2 ounce)
• 1 c. Chianti or possibly Sangiovese wine
• 10 x Kalamata olives pitted, halved (or possibly other brine-cured black olives)
• 1 c. orzo (rice-shaped pasta) freshly cooked

Directions