This braised lamb is tender with flavourful meat that falls off the bone. It’s infused with the rich flavours of red wine, onion, garlic and herbs. Choosing a good piece of lamb is key to ensuring a delicious and successful dish. Good quality lamb should have a bright, pinkish-red colour, indicating that it is fresh and has not been exposed to too much oxygen. Avoid meat that is dull in colour, as this could be a sign of spoilage. Also, look for lamb that has a good amount of marbling, as this will help keep the meat moist and tender during cooking.
This recipe may take a bit of time to prepare, but the end result is well worth the effort.
Ingredients
- 1 lamb leg or shoulder, about 1.4-2 kg (3-4.4 lbs)
- 5-6 tbsp olive oil
- 2 onions
- 2 garlic heads
- 2-3 carrots
- 1/2 celery root
- 1 l (4 cups) red wine
- 4-6 sprigs fresh rosemary
- 4-6 springs of fresh thyme
- 3 bay leaves
- 1 Tbsp peppercorns
- salt & pepper to taste
- 1 Tbsp brown sugar + 2 Tbsp butter (optional – used for making a sauce, if desired)
Directions
Preheat your oven to 325°F (160°C).
Peel and cut the onions into quarters. Peel and discard the outer layers of the whole garlic bulbs. Leave intact the skins of the individual cloves of garlic. Cut each garlic head horizontally in two.
Roughly chop the carrots and celery root.
Use a long knife with a thin blade to remove the fell (thin and tough outer layer of fat) from the lamb leg and, if desired, the excess fat. Season the lamb leg generously with salt and pepper and coat it with a bit of olive oil.
Heat the remaining olive oil over medium-high heat in a pan or directly in a large Dutch oven or another oven-safe pot. Sear the lamb leg on all sides until browned, about 10 minutes.
Remove the lamb leg from the pan and set aside.
In the same pan, add the onions and garlic and cook them for about 3-4 minutes. Add the peppercorns. Add the carrots and celery and cook for 5 more minutes, mixing occasionally. Season the veggies with salt.
If you’ve used a pan, transfer the vegetables to a large Dutch oven or another oven-safe pot.
Add the lamb leg over the vegetables.
Add the red wine and rosemary. Bring the mixture to a simmer.
Cover the pot and transfer it to the preheated oven. Braise the lamb leg for 1 – 1.5 hours, or until it’s tender and falls off the bone. The cooking time depends on how you want the meat done. It’s better to check the internal temperature of the meat using a meat thermometer:
- Medium rare – 140-149°F (60-65°C)
- Medium – 152-158°F (67-70°C)
- Medium well done – 158°F (70°C)
- Well done – 167°F (75°C)
Once the lamb is cooked, remove it from the pot and let it rest for 10-15 minutes.
While the lamb is resting, you can also make a sauce.
Heat a pan on medium heat, add 250 ml (1 cup) of juices from the braised lamb and 1 tablespoon of brown sugar. Bring the mixture to a boil, then reduce the heat to low and simmer for 10-15 minutes or until the sauce has reduced and thickened slightly.
Add 2 tablespoons of unsalted butter to the sauce and whisk until the butter has melted and the sauce is smooth. Season the sauce with salt and pepper to taste. Serve the sauce alongside the sliced lamb, or pour it over the lamb before serving.
Serve with creamy mashed potatoes, salad or your favourite side dish.
