italian gravy

Ingredients

• Servings: 12
• 2 tablespoons extra virgin olive oil
• 1 large yellow onion, diced
• 1 clove garlic, minced
• 4 pounds lamb shoulder roast
• 1/2 cup
• 3 cups water
• 2 teaspoons dried oregano
• 2 teaspoons dried parsley
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 3 tablespoons garlic powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 (28 ounce) cans tomato puree
• 6 cups water
• 1/4 cup sugar

Recipe

Preparation Time: 45 mins Cook Time: 5 hrs

Ready Time: 5 hrs 45 mins


• heat olive oil in a large stock pot over medium heat. saute onions and garlic until lightly browned. place lamb shoulder in pot, and pour in 1/2 cup and 3 cups water. in a small bowl, combine oregano, parsley, thyme, rosemary, garlic powder, salt and pepper. sprinkle 1/4 of spice mixture over lamb. cover, and cook for 30 minutes turning occasionally. add water periodically if needed.
• pour in tomato puree. fill cans with water, and pour in (about 6 cups). stir in remaining spice mixture and the sugar. when liquid starts to bubble, reduce heat to low, cover, and cook for 4 to 5 hours. stir occasionally, and adjust seasonings to taste.