Summary
| Prep Time | 10 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 1 hr 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
IngredientsFor the meat:
- 1 leg lamb
- 3 carrot (s)
- 1 piece (s) celeriac
- 1 leek
- 3 onion (s), red
- 400 ml lamb stock
- 200 ml red wine
- 1 kg tomatoes, chunky, from the can
- 3 cloves garlic
- oil
For the marinade:
- 2 tablespoon herbs Provence, fresh
- Salt and pepper from the mill
- 1 pinch (s) cane sugar
Print Recipe
Pin Recipe Instructions
- Finely chop the garlic. Mix with oil and season with salt and pepper. Rub the leg of lamb all over with this mixture. Refrigerate until ready to cook.
- Peel and cut the carrots, celeriac, and onions into pieces. Cut the white part of the leek into pieces.
- Place the vegetables in the Dutch oven. Put the leg of lamb on top of the vegetables.
- Pour the red wine, lamb stock, and canned tomatoes over the lamb and vegetables.
- Cover the Dutch oven and braise in a 180°C (350°F) oven for 1 hour 30 minutes until the lamb is tender. Serve hot.
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