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Prep Time: 20 Minutes Cook Time: 100 Minutes |
Ready In: 120 Minutes Servings: 6 |
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Ingredients:
1/2 cup olive oil |
1/4 lb salt pork, chopped |
1 small leg of lamb |
1 small onion, sliced |
1 stalk celery, diced |
2 carrots, diced |
1 teaspoon salt |
1 teaspoon pepper |
2 cloves garlic, sliced |
2 cups dry white wine |
1 (6 ounce) can tomato paste |
1 tablespoon chopped flat leaf parsley |
1/4 teaspoon oregano |
1 cup lamb stock or 1 cup water |
Directions:
1. In a Dutch oven, heat oil and salt pork.
2. Add meat, onion, celery, carrots, salt and pepper.
3. Cook over medium heat, turning the meat often, until it begins to brown.
4. Add garlic and continue cooking until meat is well browned.
5. Add wine and continue cooking until wine evaporates.
6. Add tomato paste, oregano and parsley and cook for about 5 minutes.
7. Add stock or water, cover pot and continue cooking for 1 1/2 hours, turning the meat often.
8. When meat is done, remove from pan and set aside on warm platter.
9. Strain the gravy, and serve it over the meat.
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