Serves: 6
Total Calories: 964

5 whole cloves
3 1/2 pounds boneless lamb shoulder roast, rolled and tied
salt and freshly ground black pepper
2 tablespoons olive oil
1 medium onion, finely chopped
1 rib tender celery, finely chopped
1 carrot, chopped
1/4 cup chopped fresh flat-leaf parsley
pinch of crushed red pepper
1 cup dry white wine
2 cups tomato purée
1 cup homemade Meat Broth or canned beef broth

1 Stick the cloves into the lamb. Sprinkle the meat all over with salt and pepper.

2 In a large casserole dish or Dutch oven, heat the oil over medium heat. Add the lamb and cook, turning it with tongs, until browned on all sides, about 20 minutes.

3 Scatter the onion, celery, carrot, parsley, and red pepper around the meat. Add the wine and cook until it evaporates, about 2 minutes. Add the tomato puree and broth. Reduce the heat to low.

4 Cover and cook, turning the meat occasionally, for 2 1/2 to 3 hours or until tender when pierced with a fork.

5 Transfer the meat to a cutting board. Cover and keep it warm. Skim the fat from the pan juices. Pour the vegetables and pan juices into a food processor or blender and puree until smooth. Taste and adjust seasoning. Pour the sauce into a medium saucepan and reheat it over low heat. If it is too thin, simmer it until reduced. Slice the lamb and serve hot with the sauce.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 964
Calories from Fat: 514

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