Braised Lamb with Vegetables
Recipe from Susan Nye's Around the Table
Number of Servings
3 to 3 1/2 lbs. boneless leg of lamb, trimmed
Kosher salt and freshly ground pepper
3 med. carrots, diced
3 celery stalks, diced
1 med. onion, diced
4 cloves garlic, minced
1 c. dry red wine
2 c. crushed tomatoes
3 to 4 c. chicken stock
2 tsp. fresh thyme leaves or 1/2 tsp. dried
2 tsp. finely chopped, fresh rosemary or 1/2 tsp. dried
1 bay leaf
4 med. red potatoes, quartered
1/2 lb. frozen pearl onions
Preparation - Directions
Preheat the oven to 350 degrees.
Season the lamb with salt and pepper. Heat a little olive oil in a large casserole or Dutch-oven over medium-high heat. Brown the lamb on both sides. Remove and reserve.
Add a little more olive oil to the pot if necessary; add the carrots, celery and onion and sauté until the onion starts to become translucent, about 10 minutes. Add the garlic and sauté 1-2 minutes. Stir in red wine, crushed tomatoes, 3 cups of chicken stock and the herbs and bring to a boil.
Return the lamb to the pot; if there isn’t enough sauce to cover or almost cover the lamb, add more stock. Bring to a boil, cover the pot and transfer to the oven. Cook for 90 minutes, turning lamb 2 or 3 times. Add the potatoes and pearl onions and continue cooking until the lamb and potatoes are tender; about 30 more minutes. Add more chicken stock, if needed.Remove lamb from the casserole and cut across the grain in thick slices. Serve the lamb with the potatoes, pearl onions and sauce; garnish with parsley.