Lamb Braised in Tomato Sauce by Nancy T. Maar
You can make this dish a day ahead, refrigerate it, and skim the fat off the top just before you reheat it. Double the recipe and freeze the leftovers for an easily prepared meal later.
Yields 6 servings; serving size 3½ ounces
Calories: 292.44
Protein: 34.14 grams
Carbohydrates: 13.06 grams
Sugar: 6.88 grams
Fat: 10.82 grams
1 tablespoon olive oil
4 thick round-bone shoulder lamb chops or 2 pounds lamb stew meat
2 large white onions, chopped
4 cloves garlic, chopped
2 cups Parmelat brand sugar-free Italian tomatoes, crushed
1 teaspoon Splenda
¼ cup red wine vinegar
2 bay leaves
1 teaspoon dried oregano leaves
1 teaspoon dried rosemary leaves
Salt and freshly ground black pepper to taste
Heat the olive oil in a large, heavy-bottomed soup kettle over medium-high heat. Sprinkle the lamb with salt and pepper. Brown and add the vegetables.
Reduce heat to low. Sauté the vegetables until soft. Add the rest of the ingredients. Cover and simmer for 2 hours. Taste to adjust salt and pepper. Cool and remove any fat that collects on top.
Fish out the bones or leave them in if you desire; some children (and adults) love to eat the meat off the bones with their fingers.
A House Is Not a Home Without Onions
The onion family is very diverse, ranging from sweet Vidalia onions to green onions, leeks, and garlic. Use onions liberally. They are good for you and add a lot of flavor.
