Red Wine Braised Leg of Lamb

Ingredients:

1 Boneless Leg of Lamb (serves 4-6 adults based on weight)

2 tbsp cold butter

1/4 cup minced garlic

1 large yellow onion

2 stalks of celery

3 large carrots

6 oz tomato paste (1 small can)

2 cups dry red wine

2 cups beef broth

1 large sprig of fresh rosemary

1 large sprig of fresh thyme

2 bay leaves

S&P to taste

Directions:

1. Preheat oven to 325 F. Begin by generously seasoning your thawed, dried (with a paper towel( roast with salt & pepper on all sides. In a dutch oven over medium high heat, add your 2 tbsp of butter and allow to melt until bubbling. Sear your roast on all sides for about 1 min each side over high heat. Remove from pot and set aside.

2. Dice onions, carrots and celery. In the same pot with roast bits in the bottom, add your garlic and diced vegetables to the pot to saute over medium-high heat for about 10 mins, or until tender. Add tomato paste and evenly coat over all vegetables. Cook for another 5 mins, allow to caramelize and stick to the pan.

3. De-glaze with 2 cups of red wine, allow to simmer and reduce by 1/3. Add 2 cups of beef broth and stir to combine. Return roast to the pot, it should be almost entirely covered in broth, if not, add more beef stock. Add rosemary, thyme and bay leaves. Cover pot and place in oven to bake for about 3-4 hours, depending on your roast size. The internal temperature should read 160 F.

4. Remove roast and set on a serving tray to shred. The meat will be very tender and break apart easily with a fork. Use juices from the pot to make a gravy. In a large saucepan, add drippings over medium-high heat and add all-purpose flour 1 tbsp at a time while whisking vigorously until desired thickness is reached.

   Best enjoyed over a bed of mashed potatoes paired with roasted vegetables — carrots are my favorite with this meal!

   Enjoy! xo Hailey