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Angela's Italian and Sicilian Recipes
Leg of Lamb with Pancetta and Vegetables
Leg of Lamb with Pancetta and Vegetables
(Cosciotto d'Agnello alla Pancetta e Verdura)

3 to 4 tablespoons extra virgin olive oil
1 (4 to 5-pound) leg of lamb
Salt and freshly ground pepper to taste
1/4 pound pancetta, cut into 4 slices and diced
1 medium onion, sliced
2 carrots, finely chopped
1 celery stalk, finely chopped
1 cup dry white wine
One (28-ounce) can crushed Italian-style or whole tomatoes
3 tablespoons chopped parsley
2 garlic cloves, chopped
Water, if needed

Heat olive oil in a large heavy casserole.

Season lamb with salt and pepper and place in casserole.

Brown lamb on all sides over medium heat.

Remove lamb from casserole.

Add pancetta, onion, carrots and celery to casserole.

Saute until lightly browned.

Return lamb to casserole.

Increase heat and add wine.

Cook until wine is reduced by half.

Stir in tomatoes and cover casserole.

Cook over medium-low heat 2 to 2 and 1/2 hours or until tender.

Stir sauce frequently and use to baste lamb.

Add parsley and garlic during last 5 minutes of cooking. If sauce becomes too thick, add a little water.

Place lamb on a cutting board and cool 5 minutes.

Keep sauce warm.

Slice lamb and arrange on a warm platter.

Taste and adjust sauce for seasoning, then spoon over meat.

Serve immediately. Makes 6 to 8 servings.
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