Slow Braised Leg of Lamb
Ingredients
- Ingredients
- 2 onions
- 6 ozs Celery root
- 1 carrot
- ½ Fennel bulb
- 3 Tbsps vegetable oil
- 1 Leg of lamb (about 3.5 lbs)
- 1 tsp sugar
- 1 Tbsp Tomato paste
- 10 ozs Red wine (dry)
- 34 ozs Chicken broth
- 1 bay leaf (fresh)
- 1 tsp cornstarch
- 1 garlic clove (peeled and halved)
- 2 slices ginger
- 1 sprig rosemary
- 1 strip Lemon peel
- salt
- peppers (freshly ground)
- cayenne pepper
Preparation steps
Preheat the oven to 130°C / 265°F. Peel and halve the onions, then cut into wedges. Peel the celery and carrot, and cut into approximately 1/4-inch wide and 1-inch long sticks. Rinse the fennel, cut in half lengthwise and slice crosswise into 1/4-inch wide pieces.
Heat 2 tablespoons oil in a pot or Dutch oven and saute the lamb over medium heat until browned. Take the meat out and pour out the oil from the pot. Sprinkle in the sugar and caramelize over low heat. Stir in the tomato paste stir and sauté for a few minutes. Gradually add 1/3 of the red wine, let simmer, and repeat until the wine is gone.
Briefly sauté the vegetables in the remaining oil in pot and add in the broth. Put the lamb into the pot and simmer for about 3 - 3 1/2 hours, basting frequently with the sauce.
Remove the meat from the pot and keep warm. Pour the sauce through a sieve into a saucepan. Remove the vegetables and set aside. Add the bay leaf in the sauce and let simmer until reduced by a third. Stir the cornstarch with a little cold water until smooth, then stir into the sauce and simmer for 1-2 minutes.