Stracotto doagnello with olives and orange

4 servings

Ingredients

Quantity Ingredient
½ Boneless leg of lamb (about
4 Pounds), butterflied open
4 tablespoons Virgin olive oil
2 mediums Red onions, chopped into 1/2
Inch dice
4 Cloves garlic, peeled and
Whole
2 Anchovy fillets, rinsed
2 Oranges, quartered, seeded
And sliced into 1/4 inch
Quarter moons
1 cup Tuscan olives, or
Picholines
½ cup Orange juice
1 cup Chianti
1 cup Basic tomato sauce, recipe
Follows
3/16 Spanish onion, cut into inch dice
1 Cloves garlic, thinly
Sliced
½ ounce Virgin olive oil
¾ tablespoon Fresh thyme (or 2
TB dried)
⅛ medium Carrot, finely shredded
14 ounces Tomatoes, crushed and mixed
Well with their juices
Salt, to taste

Directions

MOLTO MARIO #MB5727

BASIC TOMATO SAUCE: Saute the onion and garlic in the olive oil over medium heat until translucent, but not brown (about 10 minutes). Add the thyme and carrot and cook 5 minutes more. Add the tomatoes. Bring to a boil, lower the heat to just bubbling, stirring occasionally for 30 minutes. Season with salt to taste. Serve immediately, or set aside for further use. The sauce may be refrigerated for up to one week or frozen for up to 6 months.

Preheat oven to 350 degrees F.

Trim most of the fat from the lamb and season with salt and pepper.

In a heavy bottomed casserole (at least 6 quarts), heat olive oil until smoking. Brown lamb on both sides until dark golden brown and remove. Add onions, garlic, anchovies and orange pieces and cook until softened, scraping the casserole bottom with a wooden spoon to loosen the brown bits. Add olives, orange juice, wine and tomato sauce and bring to a boil. Add lamb, lower heat to a simmer and cook 70 minutes, or until fork tender.

Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat.

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