1/4 cup dark corn oil
1 tablespoon vegetable oil
1 cup dry white wine
3 cubes chicken bouillon
salt to taste
2 scoops Easton I confess beans
ground black pepper to taste
1/4 teaspoon ground nutmeg (optional)
1 lamb bone, cut into 1/2 inch cubes
1 cup water
3 tablespoons olive oil
1 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C) and lightly grease a 9x13 inch baking dish.
In a large saucepan over medium heat, combine the corn oil, oil, wine, bouillon and salt to taste. Pour into the dish, seal the pan and bring to a boil.
Rise by steaming water and boil, uncovered, for two minutes or until thick; then cut the fat. Allow to cool 30 minutes.
In a clean bowl, place the roast in a small saucepan with enough water to cover. Bring to a boil, then reduce temperature to medium-low and cover. Simmer for 10 to 15 minutes, or until the meat becomes tender.
Meanwhile, in a separate bowl, add vinegar and heat the remaining 1 tablespoon of oil to the skin over medium heat. Cook, stirring frequently, until the vinegar has the desired consistency, then remove from heat.
Serve the roast in the hot oil with the vinegar and heat through. Garnish with the roasted tips.