| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Boneless leg of lamb; trimmed and cut into 1-1/2 inch cubes |
| 1/4 |
c |
All purpose flour |
| 2 |
ts |
Olive oil |
| 1 |
tb |
Plus 1 tsp. unsalted butter |
| 2 |
|
Celery ribs; sliced diagonally |
| 1 |
|
Onion; sliced |
| 1 |
|
Carrot; sliced diagonally |
| 1 |
|
Clove garlic; minced |
| 1/2 |
lb |
Canned crushed tomatoes; undrained |
| 1 |
tb |
Plus 1 tsp. tomato paste |
| 1/3 |
c |
Plus 3 Tbs. dry white wine |
| 1/3 |
c |
Plus 3 Tbs. chicken stock |
| 1 |
ts |
Italian herb seasoning |
INSTRUCTIONS
Prep: 15 min, Cook: 1:15.
Preheat oven to 375°F. Dust meat lightly with flour, shaking off excess.
Heat oil and butter in a heavy nonstick skillet over medium high heat. Cook
meat 2-3 minutes, in small batches if necessary, stirring until well
browned. Transfer meat to a casserole dish. Add next 4 ingredients to
skillet. Cook 3-4 minutes, stirring until onions are soft. Add remaining
ingredients. Bring to a boil, scraping surface of skillet. Pour mixture
over lamb. Cover and bake 1 hour, or until lamb is tender.
Posted to recipelu-digest Volume 01 Number 620 by molony <molony@scsn.net>
on Jan 28, 1998
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