Gigot de sept heures

Yield: 6 Servings

Measure Ingredient
3 tablespoons Unsalted butter
4 cups White wine
1 tablespoon Peanut oil
2 \N Cl Garlic; chopped
2 \N Onions; sliced
2 tablespoons Tomato paste
2 \N Carrots; sliced
\N \N Salt
5 \N Leg of lamb; trimmed of fat
\N \N Black pepper; ground

Recipe by: Joel.Ehrlich@... (Joel Ehrlich) Heat the butter and oil in a a heavy, oval, enameled cast iron casserole. Saute the onions and carrots until the onions are transparent but not brown Remove the vegetables. Set aside. Brown the meat on all sides. Draw the fat off with a basting bulb. Return the vegetables to the casserole. Pour in enough wine to reach halfway up the sides of the lamb. Add the garlic, tomato paste and a little salt and pepper.

Cover tightly. Keep at a very low simmer for 5 to 6 hours, turning the lamb several times during cooking. Add more wine if needed.

Transfer the lamb to a serving dish. Keep warm. Strain the juices.

Let rest for a few minutes. Skim off any fat. Adjust seasonings.

Serve the lamb with the juices in a gravy boat.

Yields 6 Servings

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