Braised leg of lamb with plenty of sauce

Ingredients for 4 servings:

• 1 leg of lamb, approx. 2 kg
• 2 tbsp olive oil
• 2 tbsp clarified butter
• 2 m.-sized onion(s)
• 4 garlic cloves
• 4 tbsp Dijon mustard
• 3 tsp herbs de Provence
• salt and pepper
• 400 ml Lamb stock
• ½ liter meat broth
• 2 cubes of gravy, dissolved in the meat broth
• 2 rosemary sprigs
• 2 tbsp tomato paste
• 250 ml red wine, dry
• 100 ml sour cream
• Sauce thickener, dark

Instructions

Working time approx. 45 minutes; Rest period approx. 1 day; Cooking/baking time approx. 3 hours; Total time approx. 1 day 3 hours 45 minutes

Wash and dry the leg. Make a paste from mustard, 2 teaspoons of herbs, and 2 crushed garlic cloves. Season the leg generously with salt and pepper and rub the paste all over it. Wrap the seasoned leg in cling film and let it marinate in the refrigerator overnight, or better yet, for 2-3 days. Remove from the refrigerator 2 hours before preparation. Brown the leg in the oil and clarified butter mixture and remove from the pan. Briefly fry the roughly diced onion, remaining garlic cloves, and tomato paste in the pan. Deglaze with the red wine and add the leg. Reduce the liquid slightly and add the lamb stock and broth, including the dissolved meat juices. Add 1 teaspoon of herbs and the rosemary sprigs. Braise for approximately 2.5 to 3 hours at 180 to 200°C. Add a little more water if necessary. Afterward, or the next day, remove the meat from the bone and slice it. Strain the roasting liquid. Thicken slightly with a sauce thickener and stir in the sour cream. Season with salt and pepper. We serve this with dumplings and garlic-bacon beans.