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1
Cut most of the fat from the lamb.
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2
Sprinkle with salt and pepper.
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3
Heat 2 Tablespoons of olive oil in the pot and brown lamb slowly on all sides, about 15 minutes.
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4
Or you can brown in the oven in a roasting pan on high heat.
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5
preheat oven to 325u00b0.
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6
Remove browned lamb& set aside.
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7
Saute onion, shallots and garlic ( with pancetta, if used) until caramelized-about 20 minutes.
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8
Remove with a slotted spoon and set aside.
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9
Discard fat in pan.
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10
Add wine and 2 cups stock and boil rapidly until reduced by half, scraping up any browned bits.
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11
Add herbs,tomato paste and reserved vegetables to pan.
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12
Return lamb, fat side up, to the pot.
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13
If needed, pour in enough additional stock to reach two-thirds of the way up sides of meat.
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14
Cover tightly and bake until done, basting often to keep the lamb from becoming dry.
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15
As the meat cooks and is constantly basted, the rich sauce is absorbed and the meat becomes very succulent.
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16
The dish is done when the lamb falls off the bone in pieces when prodded with a fork - this takes about 45 minutes to 1 hour per pound (lb) (metric = 1 hour per 450 g).
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17
(after browning).
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18
Plan on seven hours total for an entire leg of lamb. ( example calculation is based on a 2.8 kg / 6.1 lb leg).
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19
Remove the lamb to a platter.
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20
Cover with heavy foil to keep warm.
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21
Pour off all the liquid into a saucepan, skim the fat and boil down about 20 minutes, until it is rich and thick.
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22
Correct the seasoning and serve as a sauce over the lamb and vegetables.
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23
SERVING SUGGESTIONS: Serve with Potato & Root Vegetable Mash or Roasted Vegetables.
