Name: Rosemary and Shiraz Braised Leg of Lamb Recipe
Prep time: 15 min
Cook time: 310 min
Total time: 325 min
Cuisine: australian
Ingredients: 2 kg leg of lamb; 1 pinch sea salt flakes; 2 tbs olive oil; 1 carrot diced; 1 onion diced; 3 garlic cloves roughly chopped; 5 sprigs rosemary large; 2 fresh bay leaves; 2 cups shiraz red wine; 2 cups beef stock (liquid); 2 x 400 g canned chopped tomatoes; 1 pinch freshly ground black pepper

by Will Stewart + Steve Flood/Butcher and the Farmer Last updated on 07/10/2019

Invite your friends and family over this winter and enjoy a delicious slow-cooked feast by Butcher and the Farmer's, Will and Steve. - Will Stewart + Steve Flood/Butcher and the Farmer

Ingredients

2 kg leg of lamb
1 pinch sea salt flakes
2 tbs olive oil
1 carrot diced
1 onion diced
3 garlic cloves roughly chopped
5 sprigs rosemary large
2 fresh bay leaves
2 cups shiraz red wine
2 cups beef stock (liquid)
2 x 400 g canned chopped tomatoes
1 pinch freshly ground black pepper

Method

Step 1

Preheat your oven to 110C.
Step 2

Remove the lamb from the fridge, season all over with salt and allow to come up to room temperature.
Step 3

Heat the olive oil in a large flameproof ovenproof dish (with a lid) on high heat, add the lamb and brown on all sides. Remove from the dish and set aside.
Step 4

Add the carrot and onion to the dish and saute for 3 minutes. Stir in the garlic, rosemary and bay leaves and cook for 2 minutes until fragrant. Deglaze with the red wine and flambe. To flambe, tip the pan carefully away from you but towards an open flame, allow the vapours to ignite and keep the pan at arm’s length. Allow the alcohol to burn off naturally before you continue cooking. Pour in the veal stock and tomatoes and stir to combine. Return the lamb to the dish, spoon some of the sauce over the top and cover with the lid. Roast for 5 hours until the lamb is falling off the bone. Remove from the oven, carefully transfer the meat to a warm plate and cover with foil. Allow to rest for 30 minutes.
Step 5

For the gravy, sieve the liquid and push what remains of the vegetables and herbs through the sieve into a fresh sauce can. Keep warm over a low heat or reduce to your desired thickness over a medium-high heat. Season with salt and pepper to taste.
Step 6

Before presenting to the table, remove the bones from the lamb. Serve as a shared plate.