Lamb Roast With Bacon And Vegetables

Fly from all occasions of temptation, and if still tempted, fly further still. If there is no escape possible, then have done with running away and show a bold face and take the two-edged sword of the Spirit. Some temptations must be taken by the throat as David killed the lion; others must be stifled as David hugged the bear to death. Some you had better keep to yourselves and not give air. Shut them up as a scorpion in a bottle. Scorpions in such confinement die soon, but if allowed out for a crawl and then put back into the bottle and corked down, they will live a long while and give you trouble. Keep the cork on your temptations, and they will die of themselves.

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Meats	Dutch	Lamb, Meats, Roast	1	Servings

INGREDIENTS

1		Lamb roast 4-5 lb
		preferably the shank
2		Minced cloves garlic
4	oz	Lean domestic bacon or
		chopped italian pancetta
1		Medium onion
2		Chopped finely carrots
1	c	Dry white wine
1		28-oz italian style
		pureed tomatoes
3	T	Chopped parsley and some
		for garnish

INSTRUCTIONS

Trim the excess fat from the meat and season it well with salt and
pepper. Saute the bacon in a large heavy range-top safe casserole or
dutch oven until crisp, stirring occasionally. Remove the bacon with  a
slotted spoon. EIther discard the fat and add a tablespoon of  cooking
oil to the pan or continue using the bacon fat and brown the  lamb on
all sides, turning with two wooden spoons. Remove the meat  and brown
the onion, carrots, celery and garlic. Return the lamb and  bacon to
the pan. Add wine and boil down 2-3 minutes. Add the parsley  and
tomatoes. Stir well. Cover and braise in a preheated 375 degree  oven
for about 2 1/2 hours, basting 2-3 times. Add water about  halfway
through if the pan dries out, scraping down the sides of the  pan so
the developing color goes into the sauce. When tender, remove  the meat
from the pan and let it stand 5 minutes in a warm place  before slicing
in thick slices. Meanwhile, tip the pan and remove the  surface fat
with a metal spoon. The sauce should be a good  consistency, but if
thin, strain and press the vegetable pulp through  the sieve to help
thicken the sauce. Serve the sliced lamb with a  little sauce spooned
over it and sprinkled with minced parsley. Serve  the remaining sauce
in a separate bowl.

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