BRAISED LEG OF LAMB WITH OLIVES AND CELERY ROOT

Braised Leg of Lamb With Olives and Celery Root image

This dish is based on the traditional Seven Hour Lamb, but has been modified for today's lamb, which is generally younger and more tender to begin with. It will be meltingly tender after about 4 to 5 hours in the oven. The lamb is served on a celeriac puree that is almost like a sauce. Adapted from Melissa Clark, NY Times.

Provided by threeovens

Categories Lamb/Sheep

Time 5h

Yield 8-10 serving(s)

Number Of Ingredients 19

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Ingredients

4 1/2 lbs leg of lamb, bone-in rinsed and patted dry
3 tablespoons olive oil
kosher salt & freshly ground black pepper
2 cups chicken stock
750 ml fruity white wine
3 small onions, thinly sliced into half moons
3 large carrots, sliced into 1/2-inch rounds
1 large parsnip, sliced into 1/2-inch rounds
2 fresh rosemary sprigs
2 fresh sage sprigs
1 bay leaf
1/2 cup chopped green olives, pitted and coarsely chopped
2 garlic cloves, minced
3 1/2 lbs celeriac, bulbs peeled and diced
4 garlic cloves, peeled
2 bay leaves
2 tablespoons kosher salt, more to taste
8 tablespoons butter
fresh nutmeg, grated to taste

Steps:

Preheat oven to 450 degrees F.
Rub the lamb all over with 1 tablespoon of oil and season with salt and pepper.
Heat a medium saucepan, over medium high heat, and bring the stock and wine to a boil and let reduce for 10 minutes.
Meanwhile, heat 2 tablespoons of oil in a large Dutch oven, over medium heat.
Add onions to pot and cook, stirring occasionally, until softened, about 10 minutes.
Add carrots, parsnip, 1/4 teaspoon salt, 1/4 teaspoon pepper, rosemary, sage and bay leaf; turn off heat and add enough stock to just cover the vegetables.
Place the lamb, fatty side up, on the vegetables, and place in oven for 25 minutes.
After 25 minutes, add remaining stock, cover pot, and reduce heat to 325 degrees F; cook 1 1/2 hours (pot should barely simmer, reduce heat, if necessary).
Turn lamb over and cook an additional 1 1/2 hours, covered.
Turn lamb over again, uncover pot and stir in olives; cook another half hour, turn lamb, and cook, uncovered a half hour more or until lamb is soft enough to cut with a spoon!
Meanwhile, after the lamb has cooked about 3 hours, start the puree.
In a large saucepan, combine celery root, peeled garlic, and bay leaves; pour in 12 cups of water and 2 tablespoons kosher salt.
Turn burn to medium high heat and bring to a boil; reduce heat and simmer until tender, 20 to 25 minutes.
Drain, discard bay leaves, and transfer to a food processor.
Add butter and nutmeg; process until smooth.
Taste and add salt, if needed.
When ready to serve, mash the minced garlic with 1/4 teaspoon salt to form a paste; stir into the lamb's pan juices.
Serve with a bed of celery root puree, top with a piece of lamb, scatter some of the vegetables, and drizzle with pan juices.