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Stracotto Doagnello with Olives and Orange

Stracotto Doagnello with Olives and Orange

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1
Recipe by
Food Network Food Network

Ingredients

  • 12 leg of lamb (boneless, 4 pounds butterflied open)
  • 4 tbsps virgin olive oil
  • 2 red onions (chopped into 12 inch dice)
  • 4 cloves garlic (peeled and whole)
  • 2 anchovy fillets (rinsed)
  • 2 oranges (quartered seeded and sliced into 14 inch quarter moons)
  • 1 cup olives (tuscan, picholines)
  • 12 cup orange juice
  • 1 cup chianti
  • 1 cup tomato sauce (basic, recipe)
  • tomato sauce (basic)
  • 1 spanish onion (cut into 14 inch dice)
  • 4 cloves garlic (thinly sliced)
  • 3 ozs virgin olive oil
  • 4 tbsps fresh thyme (2 tablespoons dried)
  • 12 carrot (finely shredded)
  • 56 ozs crushed tomatoes (mixed well with their juices)
  • salt (taste)
Prep Time
10 min
Total Time
2 hr 10 min
Servings
4 servings

Preparation

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Nutrition Facts

Amount Per Serving
Calories 750 Calories from Fat 380
% Daily Value *
Total Fat 42g 65%
Saturated Fat 7g 35%
Trans Fat 0g
Cholesterol 50mg 17%
Sodium 2330mg 97%
Potassium 2170mg 62%
Total Carbohydrate 63g 21%
Dietary Fiber 17g 68%
Sugars 10g
Protein 27g
Vitamin A 100%
Vitamin C 220%
Calcium 30%
Iron 50%
* 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

Comments

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