Summary

Ingredients

For 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

1. 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.
2. Peel and cut the carrots, celeriac, and onions into pieces. Cut the white part of the leek into pieces.
3. Place the vegetables in the Dutch oven. Put the leg of lamb on top of the vegetables.
4. Pour the red wine, lamb stock, and canned tomatoes over the lamb and vegetables.
5. 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.