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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large bowl, toss all ingredients except the beef stock until well blended. Cover and refrigerate 30 minutes, tossing occasionally. | 2. Preheat the oven to 425°F Transfer the contents of the refrigerated bowl to a roasting pan large enough to accommodate a single layer of vegetables covered by a single layer of meat. Roast, basting and turning the lamb frequently, until the meat is very tender, about 45 minutes. | 3. Reduce the oven temperature to 350°F Remove the lamb from the pan and set it aside. Skim and discard as much fat as possible from the pan liquids. Place the pan over high heat and boil until the liquids reduce to about 1 1/4 cups. Transfer the meat to a smaller roasting pan and strain the reduced sauce over it. Place the meat in the oven and roast, turning meat every 10 minutes, until extremely tender, brown, and caramelized, about 30–40 minutes. | 4. Strain the juices from the pan and, if necessary, reduce further over moderately high heat; there should be 1/2 cup of finished sauce. Transfer the lamb to a serving platter and spoon the sauce over it. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb shoulder	5		cut	5987.52	0.0	376.0344	486.486
celery rib	2		chopped	-	-	-	-
carrot	2		chopped	50.02	11.6876	1.1346	0.2928
onion	1		sliced	60.0	14.01	1.65	0.15
white wine	1	cup		-	-	-	-
olive oil	1/2	cup		954.72	0.0	0.0	108.0
balsamic vinegar	1/4	cup		56.1	10.8566	0.3124	0.0
rosemary sprig	3			-	-	-	-
pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
salt	1/2	teaspoon		-	-	-	-
beef stock	2	cups		342.72	37.3464	12.6504	16.1784

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.