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Italian Organic Oregano is grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your Italian recipes.
Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Agnello con Pomodoro e Erbe
Lamb with Tomatoes and Fresh Herbs
(Agnello con Pomodoro e Erbe)
 
 
Ingredients:

2 tsp salt
2 tsp chopped fresh rosemary
2 tsp chopped fresh thyme
1 tsp fennel seeds
1 tsp freshly ground black pepper
1/2 teaspoon ground coriander
4 large lamb shanks

3 tablespoons extra virgin olive oil
2 ounces thinly sliced capocollo or pancetta, cut into thin strips
1 and 1/2 cups chopped onion
1 cup chopped carrots
1/2 cup chopped celery
6 garlic cloves, chopped
3 strips lemon peel (3 x 1/2 inch)
2 small bay leaves
2 teaspoons chopped fresh thyme
2 cups dry white wine
2 cups drained canned diced tomatoes in juice
1 and 1/2 cups chicken broth

3 tablespoons chopped fresh parsley
1 tablespoon grated lemon peel
1/2 teaspoon freshly ground black pepper
 
Directions:
 
Mix the first 6 ingredients in small bowl; rub all over the lamb shanks.
 
Let stand for 30 minutes.

Preheat oven to 350 F.

Heat the olive oil in a large ovenproof pot over medium-high heat.

Add the lamb and saute until brown, turning with tongs, about 12 minutes; then transfer to a plate. Reduce the heat to medium.

Add the capocollo and stir for 1 minute.
 
Add the onion, carrots, and celery.
 
Cover and cook until the vegetables are soft, stirring occasionally, about 10 minutes.

Mix in the garlic; cook for 1 minute.

Mix in the lemon peel strips, bay leaves, and thyme.
 
Add the wine and bring to a boil, scraping up browned bits.

Add the tomatoes and broth.

Return the lamb to the pot.
 
Bring to a boil; cover and transfer the pot to the oven.

Cook the lamb until just tender, turning occasionally, about 1 and 1/2 hours.
 
Remove the pot from the oven.

Tilt the pot and spoon off the fat that rises to the top of the sauce.

Place the pot over medium heat and boil uncovered until the sauce reduces enough to coat spoon and the lamb is very tender, about 30 minutes.

Season to taste with salt and pepper.

Discard the lemon peel and bay leaves. (Can be made a day ahead. Cool for 30 minutes, chill uncovered until cold, then cover and keep chilled. Rewarm over low heat before continuing.)

Mix the parsley, grated lemon peel, and 1/2 teaspoon of pepper in a small bowl for gremolata.
 
Transfer the lamb to a large shallow bowl.
 
Sprinkle with gremolata and serve. Makes 4 servings.
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