leg of lamb
onions, peeled & quartered
1 (750 ml) bottles
fresh rosemary or
- Cut most of the fat from the lamb.
- Sprinkle with salt and pepper.
- Heat 2 Tablespoons of olive oil in the pot and brown lamb slowly on all sides, about 15 minutes.
- Or you can brown in the oven in a roasting pan on high heat.
- preheat oven to 325°.
- Remove browned lamb& set aside.
- Sauté onion, shallots and garlic ( with pancetta, if used) until caramelized–about 20 minutes.
- Remove with a slotted spoon and set aside.
- Discard fat in pan.
- Add wine and 2 cups stock and boil rapidly until reduced by half, scraping up any browned bits.
- Add herbs,tomato paste and reserved vegetables to pan.
- Return lamb, fat side up, to the pot.
- If needed, pour in enough additional stock to reach two-thirds of the way up sides of meat.
- Cover tightly and bake until done, basting often to keep the lamb from becoming dry.
- As the meat cooks and is constantly basted, the rich sauce is absorbed and the meat becomes very succulent.
- The dish is done when the lamb falls off the bone in pieces when prodded with a fork – this takes about 45 minutes to 1 hour per pound (lb) (metric = 1 hour per 450 g).
- (after browning).
- Plan on seven hours total for an entire leg of lamb. ( example calculation is based on a 2.8 kg / 6.1 lb leg).
- Remove the lamb to a platter.
- Cover with heavy foil to keep warm.
- Pour off all the liquid into a saucepan, skim the fat and boil down about 20 minutes, until it is rich and thick.
- Correct the seasoning and serve as a sauce over the lamb and vegetables.
- SERVING SUGGESTIONS: Serve with Potato & Root Vegetable Mash or Roasted Vegetables.