Braised Leg of Lamb With Root Vegetables

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READY IN: 5hrs
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Trim any excess fat from the lamb and season with salt and pepper.
  • In a large pot (with a tight-fitting lid), add the oil and heat it over a high flame.
  • Place the lamb in the pot and let it sear on all sides until golden brown (about 12-15 minutes).
  • Remove from the pot and drain off all of the oil except for 2 tablespoons.
  • Add the garlic, rosemary, thyme, tomato paste and cook for 3-4 minutes.
  • Add the wine to the pot and reduce by ¾.
  • Place the lamb back into the pot and cover completely with chicken stock; bring to a simmer (about 15 minutes).
  • Preheat oven to 400 degrees.
  • Put the lid on the pot and place in the oven, and cook for 3 hours.
  • 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.
  • Remove the lamb and place it on a serving platter.
  • Using a slotted spoon, remove the vegetables and arrange them around the lamb.
  • 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.
  • Season with salt and pepper.
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