Braised leg of lamb with rosemary

Ingredients for 4 servings:

• 1 kg leg(s) of lamb without skin
• 4 clove(s) garlic clove(s) or more
• 1 sprig(s) rosemary or more
• 1 carrot(s)
• 1 tbsp tomato paste
• 1 onion(s)
• 50 g celeriac
• 1 jar of Lamb stock (400 ml)
• ¼ liter red wine
• 150 g sour cream or crème fraîche
• some sauce thickener or starch
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 15 minutes; Total time approx. 2 hours 45 minutes

Wash the leg of lamb and pat dry. Lard with garlic cloves. I cut small pockets into the meat for this. Season the leg with salt, pepper, and rosemary and rub it in. Then brown it in clarified butter. Chop the carrot, tomato paste, celery, and onion, add it, and fry briefly. Deglaze with stock and red wine. Simmer for about 1.5–2 hours. Remove the leg and keep warm. Stir in sour cream or crème fraîche. Thicken the sauce and season to taste. Serve with boiled potatoes, potato gratin with thyme, and, of course, green beans.