Braised Leg of Lamb With Root Vegetables

this recipe is from alfred portale of gotham bar and grill in nyc

• Ready In: 5 hrs
• Serves: 6-8

Ingredients

• 1 (8 lb)  leg of lamb (approximately 8 pounds)
• 2  heads garlic, split in half
• 2  sprigs fresh rosemary
• 10  sprigs fresh thyme
• 10  ounces tomato paste
• 1  liter red wine (any full-bodied wine such as Cabernet or Syrah)
• 5  quarts low sodium chicken broth
• 3  medium carrots, peeled and cut into large pieces
• 1  large celery root, cut into large pieces (approximately 2 pounds)
• 1  rutabaga, cut into large pieces (approximately 1 1/2 pounds)
• 18  cipollini onions, peeled and kept whole
• 1⁄4 cup  vegetable oil
•  coarse salt
•  fresh ground black pepper

Directions

1. Trim any excess fat from the lamb and season with salt and pepper.
2. In a large pot (with a tight-fitting lid), add the oil and heat it over a high flame.
3. Place the lamb in the pot and let it sear on all sides until golden brown (about 12-15 minutes).
4. Remove from the pot and drain off all of the oil except for 2 tablespoons.
5. Add the garlic, rosemary, thyme, tomato paste and cook for 3-4 minutes.
6. Add the wine to the pot and reduce by ¾.
7. Place the lamb back into the pot and cover completely with chicken stock; bring to a simmer (about 15 minutes).
8. Preheat oven to 400 degrees.
9. Put the lid on the pot and place in the oven, and cook for 3 hours.
10. Add the carrots, celery root, rutabaga and cippolini onions to the pot and cook for 1 more hour, until the meat is tender and falling off the bone.
11. Remove the lamb and place it on a serving platter.
12. Using a slotted spoon, remove the vegetables and arrange them around the lamb.
13. Strain the remainder of the sauce and put it back in the pot; reduce by 3/4 (approximately 20 minutes) until thickened and richly flavored.
14. Season with salt and pepper.