Kentucky Burgoo

• 5 pounds bone-in mutton shoulder or leg, cut into 1 pound pieces
• 2 teaspoons salt
• 1 tablespoon Italian seasoning
• 3 pounds baking potatoes, peeled and cubed
• 1 pound carrots, peeled and sliced
• 2 (15 ounce) cans crushed tomatoes
• 2 teaspoons extra-virgin olive oil or canola oil
• 1 small onion, chopped
• 2 cups medium salsa
• 1 (15 ounce) can tomato sauce
• 1/2 cup packed brown sugar
• 1/4 cup hickory smoke flavored barbeque sauce
• 1 (15.25 ounce) can whole kernel corn, drained
• 1 (14.5 ounce) can green beans, drained
• 1 (16 ounce) package frozen lima beans, thawed
• 1 (10 ounce) package frozen okra
• 1 (46 fluid ounce) can tomato juice

1. Day one: In a large heavy stockpot, add meat and cover with water. Add 1 teaspoon salt, Italian seasoning, and enough water to completely cover meat. Simmer over medium heat for 1 hour.
2. Preheat oven to 375 degrees F (190 degrees C). Remove meat from stock; refrigerate stock for later use. Debone meat, discard bones, and place meat in a roasting pan. Roast meat for 1 1/2 hours in the preheated oven or until tender when pierced with a fork. Cover pan with aluminum foil and refrigerate.
3. Day two: Remove stock from refrigerator; skim off and discard top layer of hardened white fat. Pour 4 cups of stock into a heavy stockpot; add potatoes, carrots, 1 can of crushed tomatoes, and 1 teaspoon salt. Cook vegetable mixture over medium-high heat for 20 minutes, stirring occasionally. Cool slightly and refrigerate.
4. Preheat oven to 300 degrees F (150 degrees C). Heat olive oil in a small skillet over medium heat. Add the onion. Cook and stir until onion is transparent, 5 to 8 minutes. Set aside. Remove meat from refrigerator and add remaining stock to pan. Cover the roasting pan with a lid or aluminum foil.
5. Cook meat for 1 1/2 hours in the preheated oven. Remove the meat from the oven and pour in the salsa, onion, tomato sauce, brown sugar, barbecue sauce, and 1 can crushed tomatoes. Continue roasting for another 1 1/2 hours. Cool slightly and refrigerate overnight.
6. Day three: In a large Dutch oven portable roaster or large stock pot, combine meat with the vegetable mixture from the day before, corn, green beans, lima beans, okra, and tomato juice. Cook for 3 hours at 300 degrees F (150 degrees C) if using a roaster, or if using a stock pot, simmer over medium-low heat, stirring occasionally.

salt, italian seasoning, baking potatoes, carrots, tomatoes, extravirgin olive oil, onion, salsa, tomato sauce, brown sugar, hickory smoke flavored barbeque sauce, whole kernel corn, green beans, beans, frozen okra, tomato juice

Taken from www.allrecipes.com/recipe/140651/kentucky-burgoo/ (may not work)