Instructions: Dust the meat with the flour. Heat the olive oil over high heat in a Dutch oven and add the meat to sear on all sides. Season the meat with salt and pepper, moisten with the lemon juice and 1/2 cup of the Brown Chicken Stock. Cover and simmer 30 minutes.

Add the pitted olives, half the oregano, the chile flakes and the remaining stock. Cover and simmer another hour and a half, until the meat is fork-tender.

Serve sliced with the pan juices drizzled over and the remaining olives on the side. Sprinkle the remaining oregano over each slice.

This recipe yields 4 to 6 servings.

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