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Stracotto Doagnello with Olives and Orange

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Recipe by
Food Network Food Network

Ingredients

  • 1/2 leg of lamb (boneless, about 4 pounds, butterflied open)
  • 4 tbsps 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 cup 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 ozs virgin olive oil
  • 4 tbsps fresh thyme (or 2 tablespoons dried)
  • 1/2 carrots (medium, finely shredded)
  • 56 ozs tomatoes (crushed and mixed well with their juices)
  • salt (to taste)
Prep Time
10 min
Total Time
2 hr 10 min
Servings
4 servings
units
imperial units us metric

Preparation

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Nutrition Facts

Amount Per Serving
Calories 760 Calories from Fat 400
% Daily Value *
Total Fat 45g 69%
Saturated Fat 8g 40%
Trans Fat
Cholesterol 75mg 25%
Sodium 1080mg 45%
Potassium 2090mg 60%
Total Carbohydrate 53g 18%
Dietary Fiber 14g 56%
Sugars 22g
Protein 32g
Vitamin A 110%
Vitamin C 250%
Calcium 20%
Iron 30%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Tastes

Salty
Savory
Sour
Bitter
Sweet
Spicy

Recipe Tags

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