Stracotto Doagnello with Olives and Orange
- 1/2 boneless leg of lamb (about 4 pounds), butterflied open
- 4 tablespoons virgin olive oil
- 2 medium red onions, chopped into 1/2 inch dice
- 4 cloves garlic, peeled and whole
- 2 anchovy fillets, rinsed
- 2 oranges, quartered, seeded and sliced into 1/4 inch quarter moons
- 1 cup Tuscan olives, or Picholines
- 1/2 cup orange juice
- 1 cup Chianti
- 1 cup basic tomato sauce, recipe follows
- BASIC TOMATO SAUCE
- 1 Spanish onion, cut into 1/4-inch dice
- 4 cloves garlic, thinly sliced
- 3 ounces virgin olive oil
- 4 tablespoons fresh thyme (or 2 tablespoons dried)
- 1/2 medium carrot, finely shredded
- 2 28 -ounce cans of tomatoes, crushed and mixed well with their juices
- Salt, to taste
Preheat oven to 350 degrees F.
Trim most of the fat from the lamb and season with salt and pepper. In a heavy bottomed Dutch oven (at least 6 quarts), heat olive oil until smoking. Brown lamb on both sides until dark golden brown and remove. Add onions, garlic, anchovies and orange pieces and cook until softened, scraping the casserole bottom with a wooden spoon to loosen the brown bits. Add olives, orange juice, wine and tomato sauce and bring to a boil. Add lamb, lower heat to a simmer and cook 70 minutes, or until fork tender.
Saute the onion and garlic in the olive oil over medium heat until translucent, but not brown (about 10 minutes). Add the thyme and carrot and cook 5 minutes more. Add the tomatoes. Bring to a boil, lower the heat to just bubbling, stirring occasionally for 30 minutes. Season with salt to taste. Serve immediately, or set aside for further use. The sauce may be refrigerated for up to one week or frozen for up to 6 months.