Braised Leg of Lamb

🧂 Ingredients

• 1 leg of lamb

  about 4-5 lbs
• 4 cloves garlic

  minced
• 2 sprigs rosemary

  leaves picked and chopped
• 1 cup red wine
• 2 cups beef broth
• 4 carrots

  cut into large chunks
• 2 onions

  quartered
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

• 1 Preheat your oven to 325°F (163°C).
• 2 Season the lamb generously with salt and pepper.
• 3 Heat olive oil in a large oven-proof pot or Dutch oven over medium-high heat.
  Add the lamb and sear on all sides until browned, about 2-3 minutes per side.
• 4 Remove the lamb and set aside. In the same pot, add the garlic, onions, and
  carrots. Sauté for about 5 minutes, until the onions start to soften.
• 5 Add the red wine to deglaze the pot, scraping up any browned bits from the
  bottom. Allow it to reduce by half.
• 6 Return the lamb to the pot. Add the beef broth and rosemary. Bring to a simmer.
• 7 Cover with a tight-fitting lid or foil and place in the oven. Braise for about 4
  hours, or until the lamb is tender and falls off the bone.
• 8 Let the lamb rest for 15 minutes before slicing. Serve with the vegetables and
  sauce from the pot.

Nutrition Info