BRAISED LEG OF LAMB WITH ROOT VEGETABLES
Make and share this Braised Leg of Lamb With Root Vegetables recipe from Food.com.
Provided by chia2160
Categories Lamb/Sheep
Time 5h
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 1644.1, Fat 95.9, SaturatedFat 37.8, Cholesterol 405.2, Sodium 991.9, Carbohydrate 32.4, Fiber 3.4, Sugar 9.4, Protein 132.1
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