Yield: 6 Servings
|3 tablespoons||Sweet Butter|
|1 tablespoon||Peanut Oil|
|2 \N||Onions, Sliced|
|2 \N||Carrots, Sliced|
|1 \N||5-6 Lb Leg Of Lamb, All Excess Fat Removed|
|4 cups||White Wine|
|2 \N||Cloves Garlic, Chopped|
|2 tablespoons||Tomato Paste|
|\N \N||Black Pepper, Ground|
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 browned. 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. ~~~Chuck Williams
Posted to EAT-L Digest 30 October 96 Date: Wed, 30 Oct 1996 09:49:06 -0800 From: Joel Ehrlich <Joel.Ehrlich@...>