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Lamb you can eat with a spoon




Source of Recipe


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Recipe Introduction


This is one of the most succulent lamb dishes you will ever taste. Long slow cooking makes the dish.


List of Ingredients




1 leg of lamb
2 onions, peeled & quartered
6 cloves garlic
10 shallots, peeled
1 bottle red wine (Zinfandel)
4 cups beef stock
2 tablespoons olive oil
4 ounces pancetta, chopped
4 tablespoons tomato paste
fresh rosemary or thyme
4 bay leaves


Recipe



Cut most of the fat from the lamb.
Sprinkle with salt and pepper.
Heat 2-tbsp.
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,& garlic (w/ pancetta, if used) until caramelized–about 20 minutes.
Remove with a slotted spoon and set aside.
Discard fat in pan.
Add wine& 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& 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/lb.
(after browning).
Plan on seven hours total for an entire leg of lamb.
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& vegetables.
SERVING SUGGESTIONS: Serve w/ Potato& Root Vegetable Mash or Roasted Vegetables.