Recipe:Red Wine Braised Leg of Lamb
Prep time: 30 minutes
Cook time: 3.5 hours
1 leg of fresh Ontario lamb, about 7 lbs
¼ cup olive oil
2 large onion, cut into quarters
3 carrot, peeled and coarsely cut
2 stick of celery, coarsely cut
1 whole head of garlic, smahsed
2 cans tomato paste
1 bottle dry red wine
2 liter beef stock
6 thyme sprigs
6 parsley stems
3 oregano springs
3 rosemary sprigs
5 bay leaf
Salt and pepper for taste
Preheat the oven to 300 degrees F. Season the lamb heavily with the salt and pepper and rub in well. In a heavy casserole pan large enough to hold the lamb leg, heat the olive oil until hot but not smoking. Brown the lamb on all sides in the hot oil, remove from the pan and set aside.
Add the chopped vegetables to the pan and sauté over medium heat to colour lightly. Add the tomato paste and continue to cook, stirring often until the paste has taken on a deep mahogany hue. Pour in half of the wine and stir until thick and smooth. Pour in the remaining wine and the beef stock and stir until boiling gently.
Place the lamb back into the casserole pan. The lamb should be about one-third covered by the liquid.
Add the herb sprigs, cover with the lid or tin foil, and place in the center of the oven. Flip the lamb after 1.5 hours. Cook until the lamb is very tender, about 3 – 3 1/2 hours.
Remove the lamb, cover lightly and keep warm in a serving dish.
Strain the liquid through a fine mesh sieve into a sauce pan. Place over high heat and bring to a boil, reduce to a sauce-like consistency, and adjust the seasoning. Slice the lamb and arrange on a platter, pour the sauce over the lamb, and serve.