Heat blended oil over low heat in a large stainless steel stock pot.
Sweat onion and garlic until translucent. Add white wine and reduce by half.
Add canned tomatoes, chicken stock, bay leaves, kosher salt and black pepper. Stir to combine
Tie herbs with butcher's twine and bruise, add to sauce.
Score lamb in 1 inch squares and add to sauce.
Bring to a simmer. Cover and simmer 2 hrs.
Remove lamb, bay leaves and herbs. Reserve.
Process sauce with food mill and return to stock pot.
Return herbs, bay leaves and lamb to pot. Return to simmer, cover and continue to braise until lamb is falling off bone and easily shredded by hand.
Remove herbs and bay leaves, discard.
Transfer lamb and sauce to 2-6 inch hotel pans. When cool enough to handle with gloved hands, shred lamb and distribute equally throughout sauce.
60- 8 fl oz servings
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|Serving Size: 1 Serving (155g)|
|Recipe Makes: 60 Servings|
|Calories from Fat: 15 (23%)|
|Amt Per Serving||% DV|
|Total Fat 1.6g||2 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 3.8mg||1 %|
|Sodium 649.9mg||22 %|
|Potassium 176.1mg||5 %|
|Total Carbohydrate 7.3g||2 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 6.8g|
|Protein 3.6g||5 %|
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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: 66
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