Braised Lamb Leg Vegetables (Printable)

Tender lamb leg braised slowly with carrots, onions, and herbs for a rich, hearty main dish.

# Ingredient List:

→ Meat

01 - 1 bone-in lamb leg (approximately 4 lbs), trimmed
02 - Salt and freshly ground black pepper, to taste

→ Vegetables

03 - 3 large carrots, peeled and cut into thick slices
04 - 2 parsnips, peeled and cut into chunks
05 - 2 medium onions, quartered
06 - 3 celery stalks, cut into chunks
07 - 6 garlic cloves, smashed

→ Liquids

08 - 2 cups dry red wine
09 - 2 cups beef or lamb stock
10 - 2 tablespoons tomato paste

→ Herbs & Spices

11 - 2 sprigs fresh rosemary
12 - 3 sprigs fresh thyme
13 - 2 bay leaves

→ Fats

14 - 2 tablespoons olive oil

# Steps:

01 - Preheat the oven to 325°F (165°C).
02 - Generously season the lamb leg with salt and freshly ground black pepper.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Sear the lamb on all sides until deeply browned, approximately 10 minutes. Remove and set aside.
04 - Add onions, carrots, parsnips, celery, and garlic to the pot. Sauté for 5 minutes until vegetables soften slightly.
05 - Stir in tomato paste and cook for 1 minute to enhance flavor.
06 - Pour in dry red wine, scraping the bottom of the pot to loosen browned bits. Simmer for 2 minutes to reduce slightly.
07 - Return the lamb to the pot. Add beef or lamb stock, rosemary, thyme, and bay leaves. Ensure the liquid comes halfway up the lamb; add more stock if necessary.
08 - Bring to a simmer on the stovetop. Cover with a tight-fitting lid and transfer to the oven. Braise for 2 to 2½ hours, or until the lamb is fork-tender.
09 - Remove lamb and vegetables to a serving platter. Skim excess fat from the sauce and reduce over medium heat if a thicker consistency is desired.
10 - Slice or shred the lamb and serve alongside the vegetables. Spoon the sauce over the dish.

# Expert Advice:

01 -
  • The lamb becomes so tender it practically falls off the bone without any effort.
  • Your kitchen smells like a countryside French inn for hours.
  • One pot does all the work while you relax or prep something else.
  • Leftovers taste even better the next day, soaking up all that rich sauce.
02 -
  • Don't skip the searing step; that caramelization is where half the flavor lives.
  • If your lid doesn't fit tightly, cover the pot with foil first, then add the lid to trap the steam.
  • Let the lamb rest for 10 minutes after braising so the juices redistribute and every slice stays moist.
03 -
  • Marinating the lamb overnight with garlic, rosemary, and olive oil adds another layer of flavor and makes the meat even more tender.
  • Use a wine you'd enjoy drinking; I learned this the hard way after a too-acidic bottle made the whole sauce taste sharp.
  • If the sauce tastes flat at the end, a pinch of salt or a squeeze of lemon juice can wake everything up.

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