Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2                boneless leg of lamb - -- (abt 4 lbs),
                        -- butterflied open
                        salt -- to taste
                        freshly-ground black pepper -- to taste
   4      tablespoons   virgin olive oil
   2      medium        red onions -- chopped 1/2" dice
   4                    garlic cloves -- peeled and whole
   2                    anchovy fillets -- rinsed
   2                    oranges -- quartered, seeded,
                        and sliced into 1/4" quarter-moons
   1      cup           tuscan olives -- or picholines
     1/2  cup           orange juice
   1      cup           chianti
   1      cup           basic tomato sauce -- see * note

Preparation:

* Note: See the "Basic Tomato Sauce" recipe which is included in this collection. Preheat oven to 350 degrees. 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 Basic Tomato Sauce and bring to a boil. Add lamb, lower heat to a simmer and cook 70 minutes, or until fork tender. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5727)