Slow braised leg of lamb
Unfortunately, I neglected to capture a picture of the lamb in all its cooked and tender glory before it was served up for dinner on Sunday and then promptly dismembered ready for use in Shepherds Pie - with roast lamb later in the week, so a picture of a bowl full of cold lamb will have to suffice.
Not pretty, but very, very tasty. I've listed the recipe as serving 6, which indeed it would, though you'd have little left for use in any other meals
Stats
Serves: 6
Prep Time: 20 minutes
Cook Time: 3 hours
Ingredients
- 2kg leg of lamb
- 2 red onions, rougly chopped
- 2 echalion (banana) shallots, roughly chopped
- 1 litre of light chicken stock
- 200ml dry white wine
- 12 charlotte potatoes, halved
- A few sprigs of thyme
- A few sprigs of rosemary
- 2 bay leaves
- 1 tbsp olive oil
- Salt and Pepper
Method
- Pre-heat the oven to 150 degrees fan assisted
- Brown the lamb leg in an oven proof dish that has a lid and is suitable for use on a hob
- Add all the remaining ingredients to the pan and bring to a simmer
- Cover and put in the oven for two and a half hours
- Remove the lid and return to the oven for a further 30 minutes
- Remove from the oven and put the meast and potatoes to rest (wrapped in foil and a clean tea towel) for 30 minutes before serving
Whilst the meat's resting, you could use the flavoursome liquor from the pan to make a gravy. This time I was incredibly lazy and used it with gravy granules for a quick gravy. Doing this did lift the flavour of the granules to a new level.