Braised Leg Of Lamb With Root Vegetables Recipe

Name: Braised Leg Of Lamb With Root Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (8 lb) leg of lamb (approximately 8 pounds); 2 heads garlic, split in half; 2 sprigs fresh rosemary; 10 sprigs fresh thyme; 10 ounces tomato paste; 1 liter red wine (any full-bodied wine such as Cabernet or Syrah); 5 quarts low sodium chicken broth; 3 medium carrots, peeled and cut into large pieces; 1 large celery root, cut into large pieces (approximately 2 pounds); 1 rutabaga, cut into large pieces (approximately 1 1/2 pounds); 18 cipollini onions, peeled and kept whole; 1/4 cup vegetable oil; coarse salt; fresh ground black pepper

Servings: persons

1 (8 lb) leg of lamb (approximately 8 pounds)
2 heads garlic, split in half
2 sprigs fresh rosemary
10 sprigs fresh thyme
10 ounces tomato paste
1 liter red wine (any full-bodied wine such as Cabernet or Syrah)
5 quarts low sodium chicken broth
3 medium carrots, peeled and cut into large pieces
1 large celery root, cut into large pieces (approximately 2 pounds)
1 rutabaga, cut into large pieces (approximately 1 1/2 pounds)
18 cipollini onions, peeled and kept whole
1/4 cup vegetable oil
coarse salt
fresh ground black pepper

1
Trim any excess fat from the lamb and season with salt and pepper.
2
In a large pot (with a tight-fitting lid), add the oil and heat it over a high flame.
3
Place the lamb in the pot and let it sear on all sides until golden brown (about 12-15 minutes).
4
Remove from the pot and drain off all of the oil except for 2 tablespoons.
5
Add the garlic, rosemary, thyme, tomato paste and cook for 3-4 minutes.
6
Add the wine to the pot and reduce by 3/4.
7
Place the lamb back into the pot and cover completely with chicken stock; bring to a simmer (about 15 minutes).
8
Preheat oven to 400 degrees.
9
Put the lid on the pot and place in the oven, and cook for 3 hours.
10
Add the carrots, celery root, rutabaga and cippolini onions to the pot and cook for 1 more hour, until the meat is tender and falling off the bone.
11
Remove the lamb and place it on a serving platter.
12
Using a slotted spoon, remove the vegetables and arrange them around the lamb.
13
Strain the remainder of the sauce and put it back in the pot; reduce by 3/4 (approximately 20 minutes) until thickened and richly flavored.
14
Season with salt and pepper.

1246

kcal

Calories

Fat

186

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 (8 lb) leg of lamb (approximately 8 pounds), 2 heads garlic, split in half, 2 sprigs fresh rosemary, 10 sprigs fresh thyme, and more.

Yes, Braised Leg Of Lamb With Root Vegetables falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Braised Leg Of Lamb With Root Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions