Italian Roast Leg of Lamb
A LOT MORE LEGHere’s the second Italian leg of lamb recipe I’ve made on many occasions. This hearty classic Roman dish, made with tomatoes and vegetables, would make a wonderful holiday or Sunday dinner. Unlike the other lamb recipes, this recipe can be made in a large casserole dish on top of the stove. It’s very similar to my “Osso Bucco” recipe.
The dish is braised to perfection in a matter of hours. This tender tasty meat should be enjoyed by all.
INGREDIENTS 5 pound lamb leg3 celery stalks chopped into 1/2 inch pieces4 carrots peeled and sliced in circles 1 large yellow onion sliced1 fennel bulb quartered cleaned and sliced thin4 cloves of garlic chopped A few sprigs of rosemary chopped1/4 pound of pancetta diced1/4 cup of fresh chopped parsley1 28oz can of diced tomatoes1/2 cup of chicken or beef broth1/2 cup of dry red wine1/4 cup of extra virgin olive oil1 tsp of salt1 tsp of freshly ground black pepper
PREPARATION On the stove in a heavy casserole dish heat oil.Season lamb with salt and pepper.Place the lamb in the casserole dish and brown on all sides.Remove lamb.Saute pancetta, carrots, celery, onions, fennel and garlic for about five minutes.Place lamb back dish and add wine, broth and diced tomatoesSprinkle with rosemary and parsleyCover and cook over a medium heat for about 2 and a half hours.Remove lamb and slice.Top with vegetable sauce mixture. It’s excellent served with garlic mashed potatoes.
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