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Ingredientes
- 3 Tbsp. Sweet Butter
- 1 Tbsp. Peanut Oil
- 2 x Onions, Sliced
- 2 x Carrots, Sliced
- 1 x 5-6 Lb Leg Of Lamb, All Excess Fat Removed
- 4 c. White Wine
- 2 x Cloves Garlic, Minced
- 2 Tbsp. Tomato Paste Salt Black Pepper, Grnd
Direcciones
- Heat the butter and oil in a a heavy, oval, enameled cast iron casserole.
- Saute/fry the onions and carrots till the onions are transparent but not browned. Remove the vegetables. Set aside. Brown the meat on all sides.
- Draw the fat off with a basting bulb. Return the vegetables to the casserole. Pour in sufficient wine to reach halfway up the sides of the lamb.
- Add in the garlic, tomato paste and a little salt and pepper. Cover tightly.
- Keep at a very low simmer for 5 to 6 hrs, turning the lamb several times during cooking. Add in more wine if needed. Transfer the lamb to a serving dish. Keep hot. Strain the juices. Let rest for a few min. Skim off any fat. Adjust seasonings. Serve the lamb with the juices in a gravy boat. Chuck Williams
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 548g | |
| Recipe makes 6 servings | |
| Calories 906 | |
| Calories from Fat 493 | 54% |
| Total Fat 54.88g | 69% |
| Saturated Fat 24.19g | 97% |
| Trans Fat 0.0g | |
| Cholesterol 236mg | 79% |
| Sodium 291mg | 12% |
| Potassium 1159mg | 33% |
| Total Carbs 10.42g | 3% |
| Dietary Fiber 1.3g | 4% |
| Sugars 4.18g | 3% |
| Protein 60.89g | 97% |
