BRAISED LEG OF LAMB WITH ROOT VEGETABLES

Braised Leg of Lamb With Root Vegetables image

Make and share this Braised Leg of Lamb With Root Vegetables recipe from Food.com.

Provided by chia2160

Time 5h

Yield 6-8 serving(s)

Number Of Ingredients 14

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

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