Instructions: Bring 1 cup water to a boil. Place porcinis in a small bowl. Add boiling water, and soak until soft, about 30 minutes; strain, reserving liquid. Chop porcinis, and set aside.

Wrap bay leaves and cloves in a small piece of cheesecloth, and tie in a bundle with kitchen twine.

In a large Dutch oven, heat oil over medium-high heat. Add onions, and saute until transparent, about 10 minutes. Add lamb, lamb bone, and salt, and saute 10 minutes.

Add cheesecloth bundle and wine, and increase the heat to high. Cook until wine evaporates, about 10 minutes. Stir in tomato paste, softened porcinis, and reserved mushroom liquid, and cook for 5 minutes.

Add tomatoes and 2 cups chicken stock; season with salt and pepper. Bring to a boil, reduce to a simmer, and cook until lamb is tender and sauce is thick and chunky, about 1 hour.

As the mixture cooks, add remaining 2 cups stock, little by little, as needed. There should be about 6 cups of sauce.

This recipe yields 8 servings.

Comments: The Italian word for "stew" or "hash," guazzetto can also refer to a cooking technique, in which the ingredients are cooked for an hour or more in a sauce of white wine, herbs, tomatoes, and chicken broth. This technique is especially good for tougher meat like leg of lamb, because the long simmering time makes it extremely tender and flavorful. The end result is more stew-like than saucy.

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