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Lamb Stew Bologna-Style Recipe
|Boneless lamb shoulder||2 1⁄2 Pound (1 Piece)|
|Canned crushed italian tomatoes/Whole tomatoes||1⁄2 Cup (8 tbs)|
|Olive oil||3 Tablespoon|
|Garlic||2 Clove (10 gm), chopped|
|Fresh rosemary sprigs/1 tablespoon dried rosemary||3|
|Light red wine||3⁄4 Cup (12 tbs)|
|Freshly ground pepper||To Taste|
Serving size: Complete recipe
Calories 3891 Calories from Fat 2863
% Daily Value*
Total Fat 319 g491.2%
Saturated Fat 133.3 g666.7%
Trans Fat 0 g
Cholesterol 902 mg
Sodium 1236 mg51.5%
Total Carbohydrates 19 g6.4%
Dietary Fiber 3.6 g14.4%
Sugars 0.1 g
Protein 194 g387.6%
Vitamin A 42.9% Vitamin C 26.1%
Calcium 25.3% Iron 113.2%
*Based on a 2000 Calorie diet
Cut meat in 1-1/2- to 2-inch cubes.
Press tomatoes through a food mill or sieve to remove seeds.
Heat oil in a medium skillet.
Saute over medium heat 2 to 3 minutes or until lamb is colored on all sides.
Remove lamb from skillet.
Discard all fat from skillet.
Add butter to skillet.
When butter foams, add garlic and rosemary.
Return lamb to skillet.
Before garlic changes color, stir in wine.
When wine is reduced by half, add tomato pulp.
Season with salt and pepper.
Cook uncovered 25 to 30 minutes over medium heat, stirring occasionally.