Title: Stracotto doagnello with olives and orange
 Categories: 
      Yield: 4 Servings
 
    1/2    Boneless leg of lamb (about
      4    Pounds), butterflied open
      4 tb Virgin olive oil
      2 md Red onions, chopped into 1/2
           Inch dice
      4    Cloves garlic, peeled and
           Whole
      2    Anchovy fillets, rinsed
      2    Oranges, quartered, seeded
           And sliced into 1/4 inch
           Quarter moons
      1 c  Tuscan olives, or
           Picholines
    1/2 c  Orange juice
      1 c  Chianti
      1 c  Basic tomato sauce, recipe
           Follows
   3/16    Spanish onion, cut into
    1/4    -inch dice
      1    Cloves garlic, thinly
           Sliced
    1/2 oz Virgin olive oil
    3/4 tb Fresh thyme (or 2
           TB dried)
    1/8 md Carrot, finely shredded
     14 oz Tomatoes, crushed and mixed
           Well with their juices
           Salt, to taste
 
  BASIC TOMATO SAUCE: Saute the onion and garlic in the olive oil over
  medium heat until translucent, but not brown (about 10 minutes). Add
  the thyme and carrot and cook 5 minutes more. Add the tomatoes. Bring
  to a boil, lower the heat to just bubbling, stirring occasionally for
  30 minutes. Season with salt to taste. Serve immediately, or set
  aside for further use. The sauce may be refrigerated for up to one
  week or frozen for up to 6 months.
  
  Preheat oven to 350 degrees F.
  
  Trim most of the fat from the lamb and season with salt and pepper.
  In a heavy bottomed casserole (at least 6 quarts), heat olive oil
  until smoking. Brown lamb on both sides until dark golden brown and
  remove. Add onions, garlic, anchovies and orange pieces and cook
  until softened, scraping the casserole bottom with a wooden spoon to
  loosen the brown bits. Add olives, orange juice, wine and tomato
  sauce and bring to a boil. Add lamb, lower heat to a simmer and cook
  70 minutes, or until fork tender.