INGREDIENTS
4 lb
Lamb shoulder, boneless
6
Garlic cloves
2
Mandarin oranges or tangerines
2 tbsp
Savory or rosemary, fresh
1 1/2 cups
Beef stock
1 cup
Tomato puree
1
Kosher salt and freshly ground black pepper
1 tsp
Red pepper flakes
1 1/2 cups
Red wine, dry
1 cup
Taggiasca or other fruity, brine-cured black olives, pitted, coarsely chopped