Lammkeule: Braised Leg of Lamb

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.

• Prep time: 30 min
• Cook time: 150 min
• Difficulty: Medium
• Calories: 514
• Protein: 54 g
• Carbs: 13 g
• Fat: 20 g

Ingredients

• 1 kg Lamb leg ( whole )
• 1.3 piece Onion ( sliced )
• 2 piece Carrot ( sliced )
• 0.7 piece Apium graveolens ( chopped )
• 2.7 piece Garlic ( unpeeled )
• 333.3 ml Red wine
• 33.3 g Minimum butter sweet
• 1.3 tbsp Wheat flour
• 1.3 piece Thyme ( sprigs )
• 0.7 piece Rosemary ( sprig )
• 1.3 piece Bay leaf
• 0.7 pinch Gray sea salt
• 0.7 pinch Black peppercorns
• 333.3 ml Veal stock concentrate ( prepared or reconstituted )

Instructions

1. Searing the meat

   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. Sweating the garnish

   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. Dusting and deglazing

   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. Adding liquid and simmering

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days in the fridge. The sauce will set; reheat gently covered with a splash of water.