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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 500*. In a heavy 10- to 12-inch skillet, heat the olive oil until a light haze forms over it. Add the lamb, 4 or 5 chunks at a time, and brown it over moderately high heat. | 2. As the chunks become richly colored on all sides, transfer them to a heavy 2 1/2- to 3-quart flameproof casserole. Then pour off all but a thin film of fat from the skillet and set the pan aside. | 3. Season the lamb with garlic, rosemary, salt and pepper, and sprinkle it with flour, tossing the meat with a wooden spoon to coat the chunks as evenly as possible with the seasonings and flour. | 4. Place the casserole in the upper third of the oven and brown the lamb uncovered for 8 to 10 minutes, turning it 2 or 3 times. | 5. When no trace of gummy flour remains and the chunks of lamb are lightly crusted, remove the casserole from the oven and reduce the oven heat to 350*. | 6. Pour the vinegar into the waiting skillet and boil it briskly over high heat for a minute or two, scraping in any browned bits clinging to the bottom and sides of the pan. | 7. Add the chicken stock to the vinegar, bring to a boil, and pour the liquid over the lamb in the casserole. Cover the casserole and place it in the middle of the oven. | 8. Braise the lamb for about 1 hour, or until it is tender when pierced with the tip of a sharp knife. (If the braising sauce seems to be cooking away too fast, add a little more stock, a Tblsp. at a time.). | 9. Just before serving, ladle 1 or 2 Tblsp. of the sauce from the casserole in to a small bowl and mix in the chopped anchovies. Stir the anchovy mixture into the casserole and cook for 2 or 3 minutes more. Serve the lamb directly from the casserole or in a deep, heated platter. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1/4	cup		477.36	0.0	0.0	54.0
lamb shoulder	2	lbs	boneless cut	2278.0852	1.808	152.7763	184.0548
garlic	1	teaspoon	chopped	4.172	0.9257	0.1781	0.013999999999999999
rosemary	1	teaspoon	crumbled dried	0.917	0.1449	0.0232	0.040999999999999995
salt	1	teaspoon		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
flour	1	tablespoon		36.1425	7.9128	0.5876	0.1402
red wine vinegar	1/3	cup		15.1367	0.2151	0.0319	0.0
chicken stock	1	cup		86.4	8.472000000000001	6.047999999999999	2.88
anchovy fillet	2		drained washed	-	-	-	-

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