Heat the butter and oil in a a heavy, oval, enameled cast iron casserole. Saute the onions and carrots until 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 enough wine to reach halfway up the sides of the lamb. Add the garlic, tomato paste and a little salt and pepper. Cover tightly. Keep at a very low simmer for 5 to 6 hours, turning the lamb several times during cooking. Add more wine if needed. Transfer the lamb to a serving dish. Keep warm. Strain the juices. Let rest for a few minutes. Skim off any fat. Adjust seasonings. Serve the lamb with the juices in a gravy boat. ~~~Chuck Williams Posted to EAT-L Digest 30 October 96 Date: Wed, 30 Oct 1996 09:49:06 -0800 From: Joel Ehrlich
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (107g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 75 (52%)|
|Amt Per Serving||% DV|
|Total Fat 8.3g||11 %|
|Saturated Fat 4.1g||21 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 1g|
|Cholesterol 15.3mg||5 %|
|Sodium 135.8mg||5 %|
|Potassium 312.7mg||8 %|
|Total Carbohydrate 10.9g||3 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 8.4g|
|Protein 1.8g||3 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 145
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!