Braised leg of lamb

Ingredients for 4 servings:

• 4 pieces of beef leg (approx. 300 g each)
• 2 onions
• 3 garlic cloves
• 1 can of tomatoes, peeled
• 250 ml red wine
• 125 ml soy sauce
• 10 tbsp honey
• Salt
• pepper
• 4 tbsp oil
• 500 g carrot(s)

Instructions

Working time approx. 30 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 2 hours; Total time approx. 7 hours 30 minutes

with honey-soy sauce

Wash the leg pieces, pat dry, and score the edges. Peel the onions and garlic. Finely chop the onions and press the garlic through a press. Drain the tomatoes and press them through a sieve. Mix the onions, garlic, and tomatoes with the wine, soy sauce, and honey, and season with salt and pepper. Pour the marinade over the meat, cover, and let stand for at least 5 hours, turning frequently. Remove the meat from the marinade and pat dry. Heat oil in a large casserole dish. Sear the leg pieces on all sides, then deglaze with the marinade. Cover and braise for 90-120 minutes, uncovered for the last 15 minutes. Trim, wash, and peel the carrots, cut diagonally into 2 cm pieces, and braise with the meat for about 15 minutes. Serve with tagliatelle or mashed potatoes.