Braised Leg of Lamb

You can cut through the bone like butter in some parts

Normally I would make this dish with a cheap cut of beef, since leg of lamb is a little expensive to be braised for so long. A week ago the grocery put a couple of them on clearance and I figured why not live high on the hog. When finished, the meat is so tender it falls from the bone. If you use beef any cheap 4-6 lb roast will do.

This dish works well served with potatoes or any other heavy rustic side dish. The pan juices can be served strained fresh from the pot or thickened with a roux to make a more standard gravy. The recipe below is adapted from The Silver Spoon.

Braised Leg of Lamb

• 4-6 lb leg of lamb
• 4 tbsp butter
• 2 tbsp olive oil
• 3 tbsp brandy
• 1 bottle dry white wine
• 1 leek chopped
• 1 small onion chopped
• 2 stalks celery chopped
• 8 cloves garlic
• 3 whole cloves
• 2 tbsp fresh oregano chopped
• 1 tbsp fresh tarragon chopped
• Salt/pepper

Preheat oven to 305 degrees. Melt butter and oil in a large stock pot over medium heat. Season leg of lamb with salt and pepper add to pot and brown all over. Add brandy and bring to heat. Light liquid on fire and flambé for a moment. Cover with lid to put out flames. Arrange vegetables, garlic and cloves around meat and add bottle of wine. Add spices and bring to a simmer. Cover pot and place in oven. Braise until done, about 5 hours. The meat will be fully browned and falling off the bone. Remove meat to a cutting board and let rest for 15 minutes. Meanwhile strain liquid into a bowl pressing as much juice from the vegetables remaining. Serve as gravy or make a roux with ¼ cup butter and 1/3 cup flour add strained liquid and whisk until thickened.