John Myers
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Braised Leg of Lamb
The perfect braised leg of lamb recipe with a picture and simple step-by-step instructions.
- Lamb shank
- 2 Branches Rosemary
- 2 Pc. Bay leaf
- 2 Toes Garlic
- 700 ml Red wine
- 125 ml Red wine vinegar
- 2 tbsp Oil
- 1 bunch Soup greens
- 125 g Onions
- Salt
- Pepper White
- 100 ml Cream
The day before
- The leg is marinated the day before, at least overnight. To do this, bring the red wine, red wine vinegar, 250ml water, rosemary, bay leaves and garlic to the boil together in a saucepan. Then let this marinade cool down a little. Clean the leg and then place it in a tall bowl. Pour the marinade over and leave the leg covered in the refrigerator. Turn at least once in between.
On the day of preparation
- Clean or peel the soup greens and onions and cut into large pieces. Preheat the oven to 200 ° C. Take the leg out of the marinade and pat dry, collect 750ml of the marinade. Salt and pepper the meat, then fry vigorously on all sides in a roasting pan with oil. Place the leg on a deep tray and spread the soup greens, including the onions, around the leg.
- Put the tray in the oven. When the soup greens are lightly roasted (approx. After 30 minutes) 500ml of the marinade is added and then the roasting mixture is dissolved. Then simmer for another 70 minutes.
- Take the club out of the sauce and cover it in the switched-off oven and let it rest. Pour approx. 250ml of the marinade into the sauce and dissolve the roasting set. Then strain this sauce into a saucepan, add the cream and bring to the boil. Simmer for at least 10 minutes and then season with salt and pepper.
- Cut the club into slices and serve with something. Offer the rest separately. We had beans and croquettes with it this time. Good Appetite
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