Stracotto Doagnello with Olives and Orange

Name: Stracotto Doagnello with Olives and Orange
Prep time: 2 h 10 min
Cook time: 2 h 10 min
Total time: 2 h 10 min
Yield: 4
Cuisine: Global
Ingredients: 2 fillets anchovy fillets, rinsed; 1 mediums carrot, finely shredded; 237 milliliters Chianti; 4 Tbsps fresh thyme (or 2 tablespoons dried); 4 cloves garlic, thinly sliced; 237 milliliters Tuscan olives, or Picholines; 1 Spanish onion, cut into 1/4-inch dice; 118 milliliters orange juice; 2 oranges, quartered, seeded and sliced into 1/4 inch quarter moons; 2 mediums red onions, chopped into 1/2 inch dice; 4 servings Salt, to taste; 2 kilograms tomatoes, crushed and mixed well with their juices; 85 grams virgin olive oil; 4 Tbsps virgin olive oil; 4 cloves garlic, peeled and whole

Stracotto Doagnello with Olives and Orange is a gluten free, dairy free, and primal main course. One serving contains 949 calories, 66g of protein, and 55g of fat. This recipe serves 4. From preparation to the plate, this recipe takes approximately 2 hours and 10 minutes. If you have anchovy, garlic, 2 leg of lamb, and a few other ingredients on hand, you can make it. To use up the orange juice you could follow this main course with the Plum Sherbert with Orange Juice and Plum Wine as a dessert.

Instructions

Preheat oven to 350 degrees F.

Equipment you will use

Oven

Trim most of the fat from the lamb and season with salt and pepper. In a heavy bottomed Dutch oven (at least 6 quarts), heat olive oil until smoking. Brown lamb on both sides until dark golden brown and remove.

Ingredients you will need

Salt And Pepper