Braised Leg of Lamb With Root Vegetables |
|
 |
Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 8 |
|
this recipe is from alfred portale of gotham bar and grill in nyc 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 |
Directions:
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.
|
|