1/2 cup olive oil
2 medium red onions, chopped
2 cloves garlic, minced
6 large sage leaves, chopped
3 lbs boneless leg of lamb, trimmed and cut into 2 inch cubes
1 cup dry white wine
2 lbs. canned Italian tomatoes, strained
salt and freshly ground black pepper
pinch of crushed red pepper flakes
2 large egg yolks
6 slices crusty Italiam bread, toasted and rubbed with garlic cloves on both sides
Place a heavy casserole over medium heat and heat the olive oil. When the oil is warm, add the onions, garlic and sage and saute for about 10 minutes, stirring often. Add the lamb, raise heat and saute for about 4 minutes, continuing to stir. Add wine, lower heat and allow wine to reduce for about 10 minutes. Add the tomatoes, salt, pepper, and crushed peppers, cover and allow to simmer for about 15 minutes.
Remove from heat, add the egg yolks and stur well until sauce is smooth. Warm a large serving dish and line with the sliced bread. Spoon the meat over the bread slices and pour the sauce over, serve immediately.