Ingredients

1 cup olive oil

1 cup chopped onion

4 cloves garlic, chopped

5 sprigs rosemary

5 bay leaves

2 112 lbs lamb shoulder and legs, cut into approximately 3 oz pieces, bone-in

Flour

1 tbsp oregano

Salt

Freshly ground black pepper

7 lb sun-dried tomatoes, rehydrated

1 cup white wine

Difficulty: 2 | Serves: 4

Directions:

1. Heat oil, sauté onion, garlic, rosemary, and bay leaves, until onion turns golden.

2. Flour lamb pieces, shake off excess flour Add to pan. Cook on all sides until browned, add oregano, salt, pepper, tomatoes, and wine. Simmer 12 minutes. Serve.

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