Lammkeule: Braised Leg of Lamb
Ingredients
- 1 kgLamb leg (whole)
- 1.3 pcOnion (sliced)
- 2 pcCarrot (sliced)
- 0.7 pcApium graveolens (chopped)
- 2.7 pcGarlic (unpeeled)
- 333.3 mlRed wine
- 33.3 gUnsalted butter
- 1.3 tbspWheat flour
- 1.3 pcThyme (sprigs)
- 0.7 pcRosemary (sprig)
- 1.3 pcBay leaf
- 0.7 pinchGray sea salt
- 0.7 pinchBlack peppercorns
- 333.3 mlVeal stock concentrate (prepared or reconstituted)
Method
A generous cut with meat that falls off the bone, coated in a deep, glossy brown sauce. The aroma of reduced red wine and herbs fills the kitchen.
- 1
In a large Dutch oven, heat the butter. Brown the leg on all sides until a uniform brown crust forms. Remove the meat once well seared.
- 2
In the same fat, add diced onions, carrots, and celery. Sauté until the vegetables are tender and lightly colored. Add the unpeeled garlic cloves.
- 3
Dust with flour and stir to cook the flour. Deglaze with red wine, scraping the juices from the bottom of the pot. Let it reduce by half.
- 4
Return the meat to the pot, add veal stock (or water), thyme, rosemary, and bay leaf. Cover and simmer over low heat. The meat is ready when it is tender under the tip of a knife.
Frequently asked questions
How do you get this dish right?
- Do not rush the browning of the lamb; it is what provides the color and flavor to your sauce.
- If the sauce is too thin at the end, remove the meat and reduce uncovered until it coats the back of a spoon.
How long does this dish keep?
Keeps for 3 days in the fridge. The sauce will set; reheat gently covered with a splash of water.
