Wonderful served with mashed potatoes and steamed broccoli. I got this recipe from Bravo, Best of Bridge
Provided by Abby Girl
Categories Lamb/Sheep
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 325.
- In a large dutch oven, heat oil over medium high heat. Saute carrots, onions and celery until softened. Add garlic, rosemary, thyme, bay leaves and salt; saute for 30 seconds.
- Place lamb on top of vegetables. In a bowl, combine wine, broth, vinegar, flour, tomato paste and pepper to taste. Pour over lamb and bring to a boil.
- Cover and bake for 2-1/2 hours or until lamb is fork tender. Skim fat from sauce and sprinkle with parsle and orange zest.
Nutrition Facts : Calories 829.8, Fat 37.8, SaturatedFat 14.3, Cholesterol 242.1, Sodium 900, Carbohydrate 27.8, Fiber 3.1, Sugar 6.6, Protein 76.7
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