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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