Degrease the cooking liquid to make it a sauce. Soak up with meat, potatoes, or bread.

That’s right, this leg of lamb is braised in a tightly-sealed pan for 7 hours for some of the most tender meat imaginable.

Ample flavor is supplied by white wine for the braising, garlic slivers inserted into the leg, more whole cloves of garlic, caramelized onions and carrots, and a boquet garni.

The lid is sealed to the pan with dough to keep the moisture inside. So you seal the pan, throw it in the oven, and your work is done for 7 hours. You have plenty of time to prepare side dishes for the meal, and can enjoy the incredible aroma of braised lamb that whole time.

These aromatic vegetables flavor the cooking liquid, and taste great after 7 hours of slow caramelization.

Very nice, fresh meat, from the wonderful Big Apple Meat Market

Resting on a bed of aromatics

The dough seal, after cooking. It breaks off easily.

Extremely tender and moist

Side Dishes:

Roasted Fingerling Potatoes with Figs, Garlic, & Thyme