Mean's Lamb You Can Eat With a Spoon

Recipe by kiwidutch
READY IN: 6hrs 40mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut most of the fat from the lamb.
  • Sprinkle with salt and pepper.
  • Heat 2 Tablespoons of olive oil in the pot and brown lamb slowly on all sides, about 15 minutes.
  • Or you can brown in the oven in a roasting pan on high heat.
  • preheat oven to 325°.
  • Remove browned lamb& set aside.
  • Sauté onion, shallots and garlic ( with pancetta, if used) until caramelized–about 20 minutes.
  • Remove with a slotted spoon and set aside.
  • Discard fat in pan.
  • Add wine and 2 cups stock and boil rapidly until reduced by half, scraping up any browned bits.
  • Add herbs,tomato paste and reserved vegetables to pan.
  • Return lamb, fat side up, to the pot.
  • If needed, pour in enough additional stock to reach two-thirds of the way up sides of meat.
  • Cover tightly and bake until done, basting often to keep the lamb from becoming dry.
  • As the meat cooks and is constantly basted, the rich sauce is absorbed and the meat becomes very succulent.
  • 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).
  • (after browning).
  • Plan on seven hours total for an entire leg of lamb. ( example calculation is based on a 2.8 kg / 6.1 lb leg).
  • Remove the lamb to a platter.
  • Cover with heavy foil to keep warm.
  • Pour off all the liquid into a saucepan, skim the fat and boil down about 20 minutes, until it is rich and thick.
  • Correct the seasoning and serve as a sauce over the lamb and vegetables.
  • SERVING SUGGESTIONS: Serve with Potato & Root Vegetable Mash or Roasted Vegetables.
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