Braised Leg Of Lamb

1. 1

   Insert slivers of garlic in top side of lamb.

2. 2

   In heavy Dutch oven in vegetable oil, lightly brown meat.

3. 3

   Remove lamb from pot. Add chopped vegetables, cover pot and simmer vegetables for 10 minutes.

4. 4

   Return lamb to Dutch oven, add broth and wine.

5. 5

   Bring to a boil.

6. 6

   Cover pot and place in 325u00b0 oven for 2 to 2 1/2 hours, until lamb is tender.

7. 7

   Remove lamb from Dutch oven.

8. 8

   Pour broth through sieve and press vegetables to get as much puree as possible.

9. 9

   Remove fat by skimming or pouring over ice cubes. Measure broth.

10. 10

    Thicken broth by using 1 tablespoon cornstarch for each cup of broth.

11. 11

    Carve meat and serve with gravy.

12. 12

    Number of servings will depend on weight of lamb.

* Per serving · 4 servings · Values may vary.

No additional tips available.