Recipe Braised Lamb with a Sour Orange Marinade (Holiday)

Required Ingredients:

• 6 pounds deboned leg of lamb
• 1 tablespoon dried oregano
• 4 cloves garlic, minced
• 1 large onion, thinly sliced
• 2 bay leaves
• 4 sour oranges
• 1 cup white wine
• 1 teaspoon salt, or to taste
• 1 teaspoon ground black pepper, or to taste
• 2 tablespoons vegetable oil

Preparing/Cooking:

• Juice the sour oranges, and combine with the garlic, onion, oregano, bay leaf, and white wine in a large bowl.
• Place meat into the marinade, cover, and refrigerate for 2 to 4 hours.
• In a large pot, heat oil over medium high heat.
• Place meat into the pan, and sear on all sides.
• Decrease heat to low.
• Pour marinade over meat in the pan, and cover.
• Cook until the meat is fork tender, about 3 hours; add water to the pot if necessary to keep the meat from scorching.

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