Caputo’s Lamb & Wild Mushroom Stew

2 lbs lamb, from the shoulder or leg, cut into 2 inch square piece, trimmed of most of the fat
1 1/4 lb crimini or portobello mushrooms, cleaned and cut into large pieces
1 oz. dried porcini mushrooms, reconstituted, strain and sace liquid
1/4 cup fresh parsley, chopped
4 cloves fresh garlic, chopped
1/4 cup extra virgin olive oil
salt to taste
2 t red pepper flakes

Preheat the oven to 350 degrees. Put the lamb into an oven-proof caserole with the
soaking liquid from the dried porcini mushrooms. Add the mushrooms, parsley and
garlic. Drizzle all with olive oil and sprinkle with salt and red peppers. Mix well. Cover
and place in hot oven and let bake for about 1 1/4 hours stirring well every 15 minutes
or so. Serve hot with plenty of crusty bread.

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