Braised leg of lamb

Ingredients for 4 servings:

• 1 leg of lamb (approx. 1.4 kg)
• 1 vegetable onion(s)
• 7 anchovy fillets
• 1 onion(s), red
• 3 sprigs rosemary
• 3 sprigs of thyme
• Salt and pepper from the mill
• Olive oil for the mold
• 1 tbsp tomato paste
• n. B. red wine
• 250 ml water
• some flour butter (beurre manié)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours

Wash the leg of lamb and remove any fat. Lard the leg with garlic and anchovy fillets, and sprinkle with salt and pepper. Spray a baking dish with olive oil and place the leg in it. Arrange the rosemary and thyme around the leg and scatter the onions in the dish. Preheat the oven to 200°C and braise the leg in the oven for about 2.5 hours, turning the meat every 45 minutes. Add 250 ml of water after the first turning. Then remove the meat and keep warm. Purée the sauce, strain it through a sieve, add a little cream, and season with red wine, tomato paste, salt, and pepper. Finally, thicken the sauce with beurre manié.