Stracotto Doagnello with Olives and Orange

Food Network
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18
1010
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Ingredients

1/2 leg of lamb (boneless, about 4 pounds, butterflied open)
4 tablespoons virgin olive oil
2 purple onion (medium, chopped into 1/2 inch dice)
4 cloves garlic (peeled and whole)
2 anchovy fillets (rinsed)
2 orange (quartered, seeded and sliced into 1/4 inch quarter moons)
1 cup olives (Tuscan, or Picholines)
1/2 cups orange juice
1 cup Chianti
1 cup tomato sauce (basic, recipe follows)
tomato sauce (BASIC)
1 spanish onion (cut into 1/4-inch dice)
4 cloves garlic (thinly sliced)
3 ounces virgin olive oil
4 tablespoons fresh thyme (or 2 tablespoons dried)
1/2 carrots (medium, finely shredded)
56 ounces tomatoes (crushed and mixed well with their juices)
salt (to taste)
Read Directions

NutritionView more

1010Calories
Sodium40%DV960mg
Fat85%DV55g
Protein133%DV68g
Carbs19%DV57g
Fiber56%DV14g

PER SERVING *

Calories1010Calories from Fat500
% DAILY VALUE*
Total Fat55g85%
Saturated Fat11g55%
Trans Fat
Cholesterol180mg60%
Sodium960mg40%
Potassium2470mg71%
Protein68g133%
Calories from Fat500
% DAILY VALUE*
Total Carbohydrate57g19%
Dietary Fiber14g56%
Sugars24g48%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.